Entrees, Gluten Free, Italian, Vegan, Veggies

Roasted Garlic Polenta & Vegetable Bolognese

polenta and bologneseTGIF!!!  This has been a super long and draining week.  I’m so happy the weekend is finally here.  We have nothing planned and I could not be happier!  Cheers for a restful, relaxing, and refreshing weekend with lots of yummy food to munch on!  🙂 I made this dish for dinner this week and personally, I loved it.  I really didn’t need anything except the bread and veggie bolognese (and wine), but assumed the Mister wouldn’t have been happy with such a skimpy meal!  So, I threw together a little polenta and sauteed kale and called it a dinner.  I don’t know about you, but we eat a TON of green leafy veggies around here.  Thankfully, Omar is finally getting used to my greens with every meal!

This meal comes together rather quickly, but like always, when making a bolognese/tomato sauce it tastes so much better the longer it simmers!  I let mine simmer on low heat for a couple hours before we ate, but you really don’t have to if time doesn’t permit.  I think you’ll still love it regardless!

Now, go pour yourself a glass of wine and go enjoy a delicious and healthy meal!  It’s the weekend after all!  Relax, eat, and enjoy time with your loved ones!  <3

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Roasted Garlic Polenta & Vegetable Bolognese

  • Servings: 4 - 6
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A super flavorful, Italian inspired meal that's sure to please everyone in your family!

Ingredients for the Vegetable Bolognese:

  • 2 – 3 tbsp olive oil
  • 1 diced (purple or yellow) onion
  • 1 tbsp minced garlic
  • 1 cup diced carrots
  • 1 large red bell pepper, diced
  • 1 – 8 oz package baby bella mushrooms, sliced or quartered
  • 2 tbsp Italian seasoning
  • 1 – 2 tbsp organic cane sugar
  • 2 – 15oz cans fire roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • salt and pepper to taste
  • handful of chopped fresh basil and parsley

Ingredients for the Roasted Garlic Polenta:

  • 1 head of garlic
  • 1 tbsp olive oil
  • 1 cup quick cooking polenta
  • 2 cups vegetable broth or water
  • 1 cup unsweetened almond milk
  • salt and pepper to taste


  1. Preheat the oven to 400 degrees.  Cut the root off of the head of the garlic, drizzle with a little olive oil, and wrap the garlic in foil.  Place on a sheet pan and roast for 40 – 45 minutes, or until the cloves are soft.  After the garlic has roasted, let it cool for a few minutes before squeezing the cloves out.  Reserve for the polenta.
  2. In the meantime, in a large saute pan with deep sides (or a Dutch oven), add the olive oil to the pan on medium to medium-high heat.  Once it’s hot add the onion and garlic.  Cook until translucent, about 5 – 7 minutes.
  3. Next, add the carrots, bell pepper, and mushrooms.  Let this saute for a couple minutes.   Then, add the diced tomatoes, tomato paste, broth, sugar, Italian seasoning, salt and pepper.  Stir together well.  Bring the bolognese to a slight bubble, then reduce the heat to low, cover with a lid, and let it simmer until you’re ready to eat.
  4. For the polenta:  Because your package of polenta might have a different liquid or cook time than the one I used, read your package directions and cook accordingly. I didn’t use an instant polenta, but it was a quick cooking polenta.  My package called for 3 cups of liquid.  So, I used 2 cups of broth plus 1 cup of milk.  I whisked the reserved roasted garlic into my liquid before adding the polenta.  Once the liquid came to a slight boil, add the polenta and whisk until it thickens.  Season to taste with salt and pepper.  If your polenta gets too thick, add a little more milk or broth.
  5. Don’t forget your crusty bread and glass of wine!  ENJOY!

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