Dinner
Creamy Polenta with Roasted Vegetables
Creamy polenta paired with carrots, zucchini, and sweet potato roasted until tender. The vegetables are baked gently rather than charred, and a spoon of lactose-free cottage cheese can make the polenta extra soft. It is a comforting, mild dinner with a little natural sweetness.
- Gluten-free
- Vegetarian
Got another recipe in mind? Check it free with the acid reflux recipe checker — tricky ingredients get flagged and swapped, and you get a full, milder version.
Ingredients
- 140 g instant polenta
- 550 ml water or mild vegetable stock
- 1 zucchini
- 2 carrots
- 250 g sweet potato
- 1 tsp rapeseed oil
- 2 tbsp lactose-free cottage cheese
Method
- Preheat the oven to 190°C. Cut the vegetables, toss with oil and bake for 25 minutes until tender.
- Bring the water or stock to a boil, whisk in the polenta and cook until creamy.
- Fold in the cottage cheese if desired.
- Spoon the polenta into bowls, top with the vegetables and serve warm.
Why this recipe is gentle
Polenta and root vegetables are mild and starchy, cooked with just a teaspoon of oil and no onion, garlic, or spice. Baking the vegetables until soft, without deep browning, keeps the dish gentle.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Avoid deep browning and roast the vegetables only until tender.
- The cottage cheese is optional and can be left out if dairy is harder to tolerate.
- Serve warm and keep the portion moderate.
