Panela Polenta Vegetable Bowl

    20 Min
    60 Min

Once a week I roast a big pan of vegetables, and then put it to delicious use throughout the week. Perhaps some go on top of pasta one night, or get thrown on a flatbread for a quick pizza another night, or go alongside a simple piece of roast chicken or fish for a third night.

One of my favorite ways to deploy them is to make a “better for you” vegetarian bowl starring the roasted veggies and whatever else is in the refrigerator.

Today I had some cherry tomatoes and a prepared tube of polenta, which is a very handy kitchen trick for quick dinners. There’s no standing over the stove stirring with this timesaver. Some Cacique® Panela cheese added protein and flavor, and a quickly made basil-flavored crema tied it all together for those who like a little sauce on top. But half our family chose to eat this bowl without sauce, and it was still wonderful! Suit yourself.

The crispy polenta, warm vegetables, sweet tomatoes, salty cheese and herbaceous crema provide enough textures and flavors going on that you won’t even miss the meat.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.


Read More
Chef Aarón Sánchez Cinco de Mayo 2020 Must-Haves
Papa Rellenos Stuffed with Cacique Queso Fresco and Beef Chorizo
The Winning Ingredient to Have Up Your Sleeve This Thanksgiving
Pineapple Beef Tacos with Poblano Salsa