Parmesan Vegetable Polenta

I got the inspiration for this from one of my favorite cookbooks Weeknights with Giada. She makes it as a soup and uses fresh herbs and no cheese. I thought I’d try it as a side and I did not feel like going to the store for herbs plus parm makes everything better. It turned out wonderful and is even better the next day. It can be served as lunch or as a side.

It may not look appetizing but it warms your insides and is very hearty for being vegetarian.
Not shown evoo and S&P.

2 tablespoons evoo

2 medium carrots, peeled and diced small

1 medium onion, chopped


1 teaspoon dried parsley

1 teaspoon dried thyme

2 cloves garlic, peeled and grated or chopped

2-3 plum tomatoes, diced with seeds removed

1 zucchini, diced into small pieces

3 cups low-sodium chicken, turkey or vegetable broth

1/4 cup instant polenta

2 tablespoons unsalted butter, at room temperature

1/4 cup of Parmesan cheese, save some for garnish


  1. In a large heavy saucepan, heat evoo over medium-high heat. Add the carrots, onions, S&P. Stir frequently until the onion begins to brown, about 5 minutes.
  2. Add the parsley, thyme, garlic, tomatoes and zucchini-cook for 3 minutes. Add the broth and bring to a boil. SLOWLY stir in the polenta and cook until the soup thickens and the vegetables are tender about 6-8 minutes.
  3. Stir in the butter, Parmesan cheese snd season with a little S&P.
  4. Garnish with more Parmesan cheese.
If you need to add more broth. I ended up using about 3.5 cups since I served it a day later. The polenta will soak it up. If serving immediately just use three cups.

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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