Polenta cake with roasted vegetables – a comforting and delicious wint

Level: ⭐ Easy
Preparation time: ⏱️ 15 minutes
Cooking time: ⏱️ 25 minutes
Serves: 4 people

For the polenta:

For roasted vegetables:

Prepare the polenta 🌾 :
- Heat the vegetable stock in a saucepan. Gradually whisk in the polenta. Cook over low heat according to the package instructions (approximately 5 minutes).
- Stir in the butter, Parmesan cheese, salt, and pepper. Spread the hot polenta onto a baking sheet lined with parchment paper in a layer about 1 cm thick. Let it cool and harden.
Prepare the roasted vegetables 🥕 :
- Preheat the oven to 200°C.
- Cut the carrots into sticks, the broccoli into florets, and the bell pepper into strips. Toss them with olive oil, herbes de Provence, salt, and pepper. Spread them on a baking sheet and bake for 20 minutes.
Form the polenta cakes 🍳 :
- Cut the cooled polenta into squares or slices.
Cook the pancakes 🔥 :
- Heat a stainless steel pan over medium heat with a little olive oil. Brown the polenta cakes for 3 to 4 minutes on each side until crispy and golden.
Assemble the dish 🍽️ :
- Arrange the crispy polenta cakes on a plate and serve with roasted vegetables. Serve hot.

Stainless steel pans are ideal for cooking polenta cakes:

Guaranteed crispiness : Stainless steel allows the pancakes to brown nicely without sticking.
Even cooking : Homogeneous heat distribution for a perfect texture.
Healthy and durable : Stainless steel contains no chemicals, a safe and ecological solution for cooking.

Polenta cake with roasted vegetables – a comforting and delicious winter recipe