Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach
Creamy Polenta is topped with roasted vegetables and garlic creamed spinach. A simple and meatless meal for a healthy waistline.
Recipe type: Vegetarian, Fusion, Main, Lunch, low fat
Cuisine: Italian, Fusion, Vegetarian
Serves: 2-3
Polenta Ingredients:
  • ½ cup +1/4 or 120 g instant polenta (organic or non-GMO)
  • 2 cups or 500 ml water
  • 1 cup or 250 ml whole fat milk
  • 1 tbsp olive oil
  • 1 tsp salt
Topping Suggestions:
  • garlic creamed spinach
  • roasted bell peppers*
  • roasted tomatoes**
  • olive oil or unsalted butter
  1. First read the package instructions for exact measurements and cooking instructions. Bring water and milk to a boil in a heavy pot. Gently mix in oil, then polenta and salt, stir constantly to prevent polenta from burning. Continue until polenta is a thick porridge. The time will depend on what type of polenta you are using.
  2. Serve polenta straight away, drizzle with olive oil, and layer first with the garlic creamed spinach, then arrange the roasted bell peppers and tomatoes on top. If you'd like sprinkle with freshly ground black pepper and more olive oil. I garnished with a small sprig of fresh thyme.
*Find my roasted bell peppers recipe here
** Find my roasted tomatoes recipe here
Recipe by Spicie Foodie ™ at