clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Fontina Polenta with Roasted Vegetables

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 1x


  • 3 cups assorted vegetables (carrots, zucchini, squash, peppers, onions, etc.)
  • 2 Tbsp olive oil
  • salt & pepper
  • 3 cups milk
  • 3 cups chicken (or vegetable) stock
  • 4 Tbsp butter
  • 1/2 tsp salt
  • 1 3/4 cup coarse-ground cornmeal (polenta)
  • 1 cup shredded fontina
  • 1/2 cup shredded parmesan
  • 2 oz cream cheese


  1. Preheat the oven to 400 F.
  2. Cut the vegetables into similarly-sized chunks, and toss in the olive oil with some salt and pepper. Spread evenly on a baking sheet and bake for 20-30 minutes, or until tender.
  3. At the same time, prepare the polenta. Bring the milk, chicken stock, butter, and 1/2 tsp salt to a boil in a large saucepan.
  4. Add the cornmeal, whisking to avoid clumping. Whisk until the mixture thickens, then turn the heat down to medium-low.
  5. Continue to cook, whisking frequently, until very thick — about 20 minutes. Add the cheeses and mix until fully melted and incorporated.
  6. Pour the polenta into a non-stick (or buttered) skillet. Reduce the oven temperature to 350 F and bake the polenta for 15-20 minutes, until it is beginning to set up. At this point your vegetables will have been done and sitting out for a little while, so add them on top of the polenta and bake for another 5-10 minutes.
  7. Season with salt and pepper as needed.