Basil Parmesan Polenta Veggie Salad: A Wholesome and Flavorful Delight
Basil Parmesan Polenta Veggie Salad is a vibrant, wholesome dish that brings together the creamy richness of polenta, the fragrant freshness of basil, and the savory depth of Parmesan. Perfect for those who love meals that are both nutritious and satisfying, this salad is a celebration of textures and flavors. The lightly grilled or roasted polenta cubes provide a soft yet slightly crispy bite, while fresh vegetables and herbs add a refreshing crunch.
This dish shines as a versatile, crowd-pleasing option. Whether served as a hearty lunch, a light dinner, or an elegant side for gatherings, it impresses with minimal effort. The combination of protein-rich Parmesan, fiber-packed polenta, and a rainbow of vegetables makes it a balanced and nourishing meal. With simple, fresh ingredients and a few kitchen staples, you can create a visually stunning, restaurant-quality salad right at home.
Ingredients Needed
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Polenta | 1 cup dry | 370 kcal |
| Water or vegetable broth | 4 cups | 0 kcal |
| Olive oil | 2 tbsp | 240 kcal |
| Parmesan cheese, grated | ½ cup | 215 kcal |
| Fresh basil leaves | ¼ cup | 5 kcal |
| Cherry tomatoes, halved | 1 cup | 27 kcal |
| Zucchini, sliced | 1 medium | 33 kcal |
| Red bell pepper, sliced | 1 medium | 25 kcal |
| Arugula or spinach | 2 cups | 14 kcal |
| Lemon juice | 2 tbsp | 8 kcal |
| Salt & pepper | To taste | 0 kcal |
| Balsamic glaze (optional) | 1 tsp | 10 kcal |
Step-by-Step Cooking Instructions
- Cook the polenta
In a saucepan, bring water or vegetable broth to a boil. Gradually whisk in the polenta, reduce heat, and cook for 20–25 minutes until thickened, stirring frequently. - Add flavor to polenta
Stir in 1 tablespoon olive oil, Parmesan cheese, salt, and pepper. Spread the cooked polenta onto a baking sheet and allow it to cool slightly. - Prepare polenta cubes
Once firm, cut the polenta into 1-inch cubes. Optionally, lightly brush with olive oil and bake or grill at 400°F (200°C) for 10–15 minutes until golden and slightly crispy. - Roast or sauté vegetables
In a skillet, heat 1 tablespoon olive oil and sauté zucchini, red bell pepper, and cherry tomatoes for 5–7 minutes until tender yet crisp. Season with salt and pepper. - Assemble the salad
In a large bowl, combine arugula or spinach, roasted vegetables, and polenta cubes. Sprinkle fresh basil leaves on top and drizzle with lemon juice. Optionally, add balsamic glaze for a tangy finish. - Serve
Toss gently to combine all flavors. Serve warm or at room temperature.
Tips for Customizing the Recipe
- Add protein: Include grilled chicken, shrimp, or chickpeas to make it more filling.
- Change the cheese: Swap Parmesan for feta, goat cheese, or vegan cheese alternatives.
- Spice it up: Add crushed red pepper or a drizzle of sriracha for heat.
- Use seasonal vegetables: Asparagus, roasted carrots, or roasted mushrooms work beautifully.
- Make it gluten-free: Polenta is naturally gluten-free, but check all added ingredients if needed.
Nutritional Information (Per Serving Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 28 g |
| Protein | 8 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sugar | 5 g |
This salad is packed with fiber, protein, and vitamins, making it a balanced and nutrient-dense choice for a light yet satisfying meal.
Serving Suggestions
- Serve as a main course for a light lunch or dinner.
- Pair with a side of crusty bread or roasted nuts for added texture.
- Drizzle extra balsamic glaze or a lemon vinaigrette for enhanced flavor.
- Perfect for meal prep; store components separately and assemble just before serving to keep polenta crispy.
Basil Parmesan Polenta Veggie Salad: A Wholesome and Flavorful Delight
2–3
servings15
minutes25
minutes210
kcalIngredients
IngredienttQuantitytApprox. Calories
Polenta (dry)t1 cupt370 kcal
Water or vegetable brotht4 cupst0 kcal
Olive oilt2 tbspt240 kcal
Parmesan cheese, gratedt½ cupt215 kcal
Fresh basil leavest¼ cupt5 kcal
Cherry tomatoes, halvedt1 cupt27 kcal
Zucchini, slicedt1 mediumt33 kcal
Red bell pepper, slicedt1 mediumt25 kcal
Arugula or spinacht2 cupst14 kcal
Lemon juicet2 tbspt8 kcal
Salt & peppertTo tastet0 kcal
Balsamic glaze (optional)t1 tspt10 kcal
Directions
- Cook the polenta – Bring water or vegetable broth to a boil. Gradually whisk in polenta, reduce heat, and cook for 20–25 minutes until thickened. Stir frequently.
- Add flavor to polenta – Stir in 1 tbsp olive oil, Parmesan, salt, and pepper. Spread on a baking sheet and let cool slightly.
- Prepare polenta cubes – Once firm, cut polenta into 1-inch cubes. Optionally brush with olive oil and bake or grill at 400°F (200°C) for 10–15 minutes until golden.
- Roast or sauté vegetables – Heat 1 tbsp olive oil in a skillet and cook zucchini, red bell pepper, and cherry tomatoes for 5–7 minutes until tender but still crisp. Season with salt and pepper.
- Assemble the salad – Combine arugula or spinach, roasted vegetables, and polenta cubes in a large bowl. Add fresh basil leaves and drizzle with lemon juice and balsamic glaze if using.
- Serve – Toss gently and serve warm or at room temperature.
Recipe Video
Notes
- Polenta cubes can be baked, grilled, or pan-seared for a slightly crispy texture—choose based on your preference.
Using vegetable broth instead of water to cook polenta adds extra flavor.
FAQs
1. What is Basil Parmesan Polenta Veggie Salad?
It’s a healthy, vibrant salad made with creamy polenta cubes, fresh vegetables, aromatic basil, and savory Parmesan. The polenta can be baked or grilled for a slightly crispy texture, making it the star of this nutrient-packed dish.
2. Is this salad vegetarian or vegan?
The salad is vegetarian as written because it includes Parmesan cheese. To make it vegan, you can use a plant-based cheese or skip the cheese entirely.
3. Can I make this salad gluten-free?
Yes! Polenta is naturally gluten-free. Just ensure that any added ingredients like sauces or balsamic glaze are also gluten-free.
4. Can I prepare the polenta ahead of time?
Absolutely! Cook the polenta in advance, let it firm up, and store it in the refrigerator. You can then cut it into cubes and roast or grill before assembling the salad.
5. How do I store leftovers?
Store components separately in airtight containers. Keep polenta cubes and vegetables in the fridge for up to 2–3 days. Assemble just before serving to maintain texture.
Conclusion
Basil Parmesan Polenta Veggie Salad is a delicious, nutritious, and visually stunning dish that’s perfect for any occasion. Creamy polenta, fresh vegetables, aromatic basil, and savory Parmesan come together in a balanced, wholesome salad that satisfies both the eyes and the palate. Versatile, easy to make, and endlessly customizable, it’s an excellent way to enjoy healthy, flavorful eating without compromising on taste.
