Name: Soft Polenta with Roasted Root Vegetables
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup polenta Polenta / cornmeal; 3¾ cups Water; ¾ cup + 1 tbsp Cow's milk, whole; ¾ tsp Rock salt (sendha namak); 1 tbsp Ghee (cow); 2 Carrot; 1 Parsnip; 1 Beetroot; 1 tbsp Extra-virgin olive oil; 1 tsp rosemary–thyme Dried herbs (thyme, oregano, rosemary, herbes de Provence); 2 tbsp Parmesan (aged — small amounts)

Method

How to cook it

Step 1: Toss root vegetables in oil and herbs; roast at 200 °C (400 °F) 30 minutes until soft.
Step 2: Bring water and salt to a simmer; whisk in polenta in a thin stream.
Step 3: Cook on low 25 minutes, stirring often; add milk and ghee for a soft, spoonable texture.
Step 4: Serve polenta topped with roasted vegetables and Parmesan.

Nutrition

Per serving, estimated

335kcal

Energy

8.3g

Protein

12.6g

Fat

49.7g

Carbohydrate

7.4g

Fibre

1.1g

Salt

Moderate salt · 1.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Polenta / cornmeal	1 cup polenta	160 g	800 g
Water	3¾ cups	900 ml	4500 ml
Cow's milk, whole	¾ cup + 1 tbsp	200 ml	1000 ml
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Ghee (cow)	1 tbsp	15 g	75 g
Carrot	2	200 g	1000 g
Parsnip	1	150 g	750 g
Beetroot	1	150 g	750 g
Extra-virgin olive oil	1 tbsp	15 g	75 g
Dried herbs (thyme, oregano, rosemary, herbes de Provence)	1 tsp rosemary–thyme	2 g	10 g
Parmesan (aged — small amounts)	2 tbsp	20 g	100 g

Soft Polenta with Roasted Root Vegetables

What you need

How to cook it

Per serving, estimated

Where the energy comes from

How we made it Ayurvedic

Appears in

Related recipes & Indian cousins

Pumpkin & Sage Risotto

Spring Asparagus & Pea Risotto with Lemon

Herbed Quinoa Pilaf with Roasted Carrots

Warm Bulgur Tabbouleh-style Salad

Makar Sankranti Moong–Rice Vegetable Khichdi

Vegetable Dalia Khichdi

Variations & further ideas

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