Roasted Veggie Polenta Bowl with Italian Herb & Parmesan Kit
Creamy golden polenta, caramelized roasted vegetables and the bold crunch of Fresh Express® Italian Herb & Parmesan Chopped Salad Kit come together in a comforting, restaurant-inspired bowl. Savory, fresh and ready in just 35 minutes, it’s an easy way to make weeknight dinner feel a little more special.
Ingredients
Polenta
- 1 cup quick-cooking polenta
- 3 cups water
- ½ teaspoon salt
- 1 tablespoon butter
- ¼ cup grated parmesan cheese
Roasted Vegetables
- 1 cup zucchini, sliced
- 1 cup red bell pepper, sliced
- ½ cup red onion, sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- Toss zucchini, bell pepper, and red onion with olive oil, salt, and black pepper.
- Roast 18–20 minutes until tender and lightly caramelized.
- Bring water and salt to a boil. Slowly whisk in polenta.
- Reduce heat and cook 5–7 minutes, stirring frequently until thick and creamy.
- Stir in butter and parmesan. Keep warm.
- Prepare Italian Herb & Parmesan Chopped Kit according to package directions.
- Divide warm polenta into bowls.
- Top with roasted vegetables.
- Finish generously with Italian Herb & Parmesan Chopped Kit. Serve immediately.
Chef Tips:
Keep the salad cold to maintain contrast against warm polenta.
Whisk polenta continuously to prevent lumps.
Do not overdress the kit. The herb dressing should brighten the bowl.
Serve immediately to preserve texture contrast between creamy and crisp.