Blue Corn Polenta with Roasted Spring Vegetables

This polenta and veg mix was a great way to use a big portion of the vegetables from this week’s harvest. I was in search for a different way of using garlic scapes and came across this recipe where I could also include radishes, beets, asparagus, spring onions, and snow peas! This recipe can be altered as the seasons change too. I’m already looking forward to a squash, red pepper, and brussels sprout mix in the fall. 

*The blue corn can be substituted out for a white corn polenta, but if searching for blue corn polenta we have some available at our farm store, which was grown on our farm.

Makes 4 servings


  • 3 cups water 
  • 1 cup blue corn polenta 
  • 1 pound assorted spring vegetables {I used asparagus, radishes, garlic scapes, spring onions, beets, or snow peas}, cut beets and radishes into halves or quarters depending on their size
  • handful of your favourite cheese, cubed {I used aged white cheddar}
  • 2 tablespoons olive oil
  • Kosher salt
  • freshly ground pepper


Make the polenta: In a medium saucepan, bring the water to a boil over medium high heat. Add a pinch of salt. Gradually whisk in the polenta and bring back to a boil. Reduce the heat and continue cooking until the polenta is tender, 20 to 30 minutes, whisking often.

For the roasted vegetables: Preheat oven to 450°F. Combine vegetables and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Add your roasted vegetables to your polenta and top with cheese, enjoy!