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Creamy Lemon Polenta with Oven-Grilled Veggies

  • Author: antonia
  • Prep Time: 10 min.
  • Cook Time: 35 min.
  • Total Time: 45 min.
  • Yield: 2 Portions


A delicious vegan polenta that melts in your mouth and colorful, aromatic, grilled organic vegetables.


Lemon Polenta

550 ml almond milk (or other plant milk)
150 g corn polenta
1 tbsp cashew butter
2-3 bay leaves
1 organic lemon (zest)
Salt, freshly ground pepper
some nutmeg

Oven Grilled Vegetables

2 yellow beets
2 carrots
1 zucchini
2 medium sized tomatoes
1 small fennel bulb
1 onion
3-4 cloves of garlic
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
freshly ground pepper
5-6 tablespoons of olive oil


  1. For the oven vegetables, preheat the oven to 180°C/356°F using the part grill function or top / bottom heat and set a baking tray aside.
  2. Peel the onion and cut into approx. 1 cm wide wedges, separate the garlic cloves from each other, but do not peel them. Peel the beets, remove the stalk and green from the fennel, cut into bite-sized strips. Repeat the same with tomatoes, zucchini and carrots.
  3. Spread the vegetables onto the baking tray, season with salt and pepper, pour olive oil over them and mix well, so that all the vegetable parts are covered evenly with a thin layer of oil. Let them cook in the oven for 30-40 minutes. Turn once after half the time has passed. Depending on the oven, the vegetables may turn brown faster. Then, of course turn around and take them out earlier if necessary.
  4. While the vegetables are cooking, bring the almond milk, bay leaves and salt to a boil in a saucepan. Reduce heat and pour the polenta in while stirring. Now let it boil again briefly and take the saucepan off the stove. Season with nutmeg and lemon zest and stir in the cashew butter until is has completely merged with the mixture.
  5. The polenta can now be covered and sit until the vegetables are ready. If it becomes too firm afterwards, you can add almond milk or water and heat it up again while strirring it well, so you get it a little more fluid again.
  6. When the vegetables are cooked, fold in the herbs and let the vegetables soak in the oven for 2-3 minutes with the oven door closed.
  7. Then spread the polenta on a plate, arrange the vegetables on top. The cloves of garlic can now be squeezed out. The baking process makes them creamy and soft. You can dispose of the skin and mix the garlic cream nicely with vegetables and polenta, that gives a little extra spice for all garlic fans:) Bon Appetit!