Sometimes you just need a big old bowl of stick-to-your-ribs kinda food. This creamy polenta recipe has that in spades but is also full of gut nourishing, diverse, fiber rich vegetables.
As I've mentioned before, a diverse amount of fiber is the key to a healthy gut. The more diverse and abundant fiber you consume, the happier the probiotic bacteria in your gut will be. The happier they are, the more postbioitic bacteria they create, which is vital to minimizing chronic diseases.
Well, this recipe has seven different plant foods and lots of plant fiber. So adding this to your dinner plans will certainly make for a happy gut!
Creamy Polenta w/ Roasted Italian Veggies Recipe
Makes 3-4 servings + leftover veggies
Takes about 40 minutes to make.
Roasted Italian Veggies
1 eggplant, chopped into 1 inch pieces
1 bell peppers, seeds removed, chopped into 1 inch pieces
1 fennel bulb, fronds removed and chopped
2 zucchinis, chopped
6 small beets or 3 large beets, peeled and chopped small (1/4-1/2 inch pieces)
2 tablespoons avocado oil
2 teaspoons Italian seasoning
Salt and pepper to taste
1 cup water
3 cups unsweetened almond milk
1 cup organic corn meal
Salt and pepper to taste
Drizzle of olive oil
Goat cheese, optional, as topping
Preheat oven to 375 degrees.
Lay the eggplant out on one baking sheet and the rest of the veggies on the other sheet. Evenly drizzle the avocado oil over both baking sheets of veggies. Sprinkle each with 1 teaspoon of Italian seasoning and salt and pepper. Toss the veggies so they are coated with the oil and seasonings. Place in the oven and bake for 30-40 minutes, or until they are soft, tossing half way through.
Meanwhile, make the polenta. Combine the water and almond milk in a medium sauce pan over high heat, gently whisking frequently. When it starts bubbling, add the cornmeal, salt, and pepper. Whisk it frequently until it becomes thick, about 5-10 minutes. Once it is creamy, remove it from the heat, taste, and add more salt if necessary.
To serve, portion out the polenta and the veggies and top with a small drizzle of olive oil and a sprinkle of goat cheese.
Naturally gluten free and vegetarian.
Make vegan by omitting the goat cheese.
Meal Prepping Tip: There will most likely be leftover veggies. Warm them up the next day and have them on a sandwich with some hummus, greens, and a pickled veggie of choice. They also go great tossed with some pasta and drizzled with pesto!