Coffee Glazed Roasted Vegetables with Mascarpone Polenta |

Coffee Glazed Roasted Vegetables with Mascarpone Polenta

This post was originally published here September 14, 2015. I’ve added in some extra veggies to make this recipe more plant-focused. And I’ve updated the text and photographs to reflect those changes.

I’m craving all the Winter comfort foods right now. And I figured you guys might be as well. So I wanted to re-visit this Coffee Glazed Roasted Vegetables with Mascarpone Polenta recipe from the archives. It’s the perfect “stick to your ribs” type of meal. And it also happens to be both vegetarian and gluten-free!

So if you’re looking to get out of your usual baked pasta, lentil stew or chicken pot pie routine this Winter, then give this recipe a try!

Coffee Glazed Roasted Vegetables with Mascarpone Polenta |

Coffee is an ingredient that I love to use both in sweet and savory recipes. It adds a deep, rich flavor to just about anything. And there is never a shortage of coffee around my house (because I’d be very cranky if there was!), so it’s something I always have on hand. In this recipe, I’m combining it with some balsamic vinegar and maple syrup to create a glaze for some of my favorite roasted vegetables. I used brussels sprouts, carrots and mushrooms for this recipe, because they are three seasonal vegetables that I love. But I think parsnips or sweet potatoes would also be delicious here. You can really use any combination of vegetables that you like!

Coffee Glazed Roasted Vegetables with Mascarpone Polenta |

I recommend cooking the polenta while the vegetables are roasting. As a heads up, you will have to babysit the polenta a bit. It requires some attention to keep it from bubbling and spurting too aggressively as it thickens. And also to prevent it from burning on the bottom of your saucepan. So plan on staying close by while it cooks. Your efforts will be rewarded.

The mascarpone cheese makes this polenta extra silky and creamy. If you have trouble finding mascarpone cheese, you can substitute it with regular cream cheese or crème fraîche.

Once the polenta and the vegetables are done, build yourself a big cozy bowl, take a seat on the couch, wrap yourself in a warm blanket and dig in! Ultimate feel-good vibes!



Coffee Glazed Roasted Vegetables with Mascarpone Polenta

Coffee Glazed Roasted Vegetables with Mascarpone Polenta

At a Glance:
Yield: Serves 3-4
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes


For the Vegetables:

  • 1/2 cup brewed coffee
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 cups brussels sprouts, trimmed and halved
  • 1 1/2 cups carrots, peeled and sliced
  • 8 ounces brown button mushrooms, wiped clean and halved
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tsp. salt
  • 1/2 tsp. black pepper

For the Polenta:

  • 4 cups water
  • 1 cup polenta
  • 4 tablespoons mascarpone cheese
  • 1 tablespoon butter
  • 1/2 tsp. salt


  1. In a small saucepan over medium-high heat, bring the coffee, balsamic vinegar and maple syrup to a boil. Cook, stirring occasionally, until the liquid is reduced in volume by approximately half, about 7-8 minutes. Remove the saucepan from the heat and set it aside.
  2. Pre-heat your oven to 425 degrees. Add the brussels sprouts, carrots and mushrooms to a large rimmed baking pan. Drizzle with the olive oil and sprinkle with the thyme, salt and black pepper. Toss to coat. 
  3. Transfer the baking pan to your pre-heated oven and roast the vegetables for 15 minutes. After 15 minutes, remove the baking pan and drizzle about 3 tablespoons of the reduced coffee glaze over the vegetables, tossing to coat. Return the baking pan to your oven and roast the vegetables for an additional 10 minutes. Then remove the baking pan from your oven and cover it to keep the vegetables warm.
  4. Meanwhile, bring the water to a boil in heavy bottom saucepan. Once the water is boiling, slowly whisk in the polenta. Cook the polenta uncovered for about 18-20 minutes, whisking frequently, until it’s thickened and the liquid is mostly absorbed. As the polenta becomes thick it will start to bubble and spurt. Lower the heat as needed to prevent it from bubbling and spurting too aggressively.
  5. Once the polenta is cooked, remove the saucepan from the heat and whisk in the mascarpone cheese, butter and salt. Cover to keep warm.
  6. To serve, divide the polenta between bowls. Top with the roasted vegetable mixture and an extra drizzle of the remaining coffee glaze, if desired. Enjoy immediately.
  7. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days. The polenta will thicken and become firm as it cools. Loosen it by whisking in some warm water or milk.

60 comments on “Coffee Glazed Roasted Vegetables with Mascarpone Polenta”

  1. These are some of my absolute favorite veggies and coffee is such a unique ingredient to add! Love it, Liz!

  2. Oh I’m all for National Coffee Day, too! These veggies sound amazing, Liz! I’m always in awe of your creativity! Especially with that mascarpone polenta, What an incredible dish!

  3. So this weekend after a cider fest, my girlfriend and I went to second dinner. We chose a place she’s been dying to go to for ages that is all the rage. They had this polenta dish with duck confit that sounded amaaaazing, so of course we got it. But it absolutely tanked. It was so boring. There was, like, a drop of polenta in a sweet soup. Ugh. I can’t even think about it now. Anyways. Your polenta has me drooling, because ever since I’ve been wanting a revenge polenta that blows all other polentas out of the water. <3

    • Ha ha – revenge polenta. That’s one I haven’t heard before. Sorry about your sub-par dinner – that’s the worst!

  4. I would have NEVER thought to coffee glaze veggies, but now that’s ALL i can think about! I’ve actually never made polenta either, so this recipe is ALL the firsts for me. And, I love it! Pinned!

  5. Another awesome way for me to get my coffee fix Liz!! Insert several happy face emojis here!! This really sounds delicious. I’m absolutely pinning and making soon!

  6. I always say now that, if I had been thinking about it, I would have created a food blog that posts about the different food holidays, ha! I was afraid of polenta for a while, thinking it was soo hard, buuut this looks so good!

    • You would certainly have plenty of material for a food Holiday based food blog! Don’t be scared of polenta! It’s not that hard! 🙂

  7. Bring on National Coffee Day! I’ll be celebrating that day like a CHAMP! Loving this idea of coffee-rubbed grilled veggies..I can taste the flavor like whoa! And masarpone polenta? Put it in my faaaace!

  8. Now, this is how you eat vegetables! Plus, can we please talk about delicious polenta? I want to swim in it!

  9. Hahaha! NO WAY am I missing national bourbon day… EVER! (Then again, in my world its national bourbon day at least once a month). 🙂 You are right, it is SO hard to keep up with the daily food holidays. I fall seriously short of that feat! Anyways, love love LOVE these coffee glazed veggies, Liz! I have never had coffee glazed brussels or ‘shrooms before, and they look killer!!! Piled high onto some creamy, dreamy mascarpone polenta? OMG. YESSSSSS! This is like my dream dinner! Pinned! Cheers, girlfriend!

  10. oh darling you just made my day so much better with the coffee veggies, they sound amazing, and mascarpone polenta? wow must be so creamy, love it!

  11. Coffee glazed veggies?! Oh my gawd. . so much flavor huh? And yes, what we would do without Google and knowing when all these random yet awesome food holidays are?! This recipe looks sooooooo good! Damn girl! Hooray for National Coffee Day! Now, I’ll be ready!

  12. Haha! I can totally relate on missing “special world days”. It happens to me all the time! 🙂 This dish looks awsome! 🙂

  13. I just love the savory-ness the coffee brings, and that mascarpone polenta has my name all over it. Such a warm & comforting dish!

  14. Hi Liz!! I found this post via the Blog Loft FB group and I love all the flavors you’ve blended together in this recipe! Plus, the pictures look beautiful!! So glad to have chanced upon your blog 🙂

    Sending love from DC,

  15. haha I am NEVER on top of the food holidays. Well, except for things like Christmas. lol This meal though!! Oh my goodness does it sound good! Those coffee veggies … creamy polenta … all kinds of happiness!

  16. Ummm I’m always behind on the national food holidays. There’s just too many to count! I’m totally in to using coffee in savory ways, especially because savory is my thing over sweet anyways, and just drinking coffee makes me seriously crazy. These veggies + polenta sound so flipping good.

  17. This looks exceptional!!

  18. These veggies look delicious and what better way to present them than atop a creamy polenta?! Delish!

  19. I am so horrible with food holidays! But this dish looks like a perfect way to celebrate National Coffee Day in a few weeks. I’ve never thought to glaze vegetables with coffee, but that’s genius! I’m loving that polenta too, so perfect.

  20. Even though I’m trying to follow food calendars, I haven’t succeeded this year having missed the most of the days I’m interested in. And this is great you’ve posted this recipe in advance since you still have time to more coffeeliscious recipes, haha. Honestly, I’ve never incorporated coffee in savory stuff, and this sounds fantastic! Plus, creamy hearty polenta?! Count me on, please! Well done, Liz!

  21. Oh this are just wonderful!!! It’s the perfect weeknight dinner

  22. Healthy comfort food, love it when that happens! LOVE the flavors here.

  23. SHUT UP Liz!! This is amazing 🙂

  24. Oooh, lady, you know how to make me eat my greens 🙂 I can’t keep track of food holidays to save my life but these look like an excellent way to celebrate any day!

  25. Oh my gosh girl! You did it again!! Holy Yum!

  26. First of all, thanks for the heads up on national coffee day. And national bourbon day. Two days I can’t possibly miss 😉 Secondly, I love savory coffee dishes! These look so amazing, and that mascarpone polenta sounds equally delicious!

  27. When I first found out about all those quirky food holidays I thought it was a joke! Nothing like that over here! I’m not good with staying on top with “normal” holidays, so food holidays always go by unnoticed. But do you ever need an excuse to drink coffee? Or bourbon? 😉

    Love the mascarpone in the polenta, and the coffee glaze for those lovely Fall vegetables! And what beautiful plates as well.

    • Aww…thanks for all the awesome compliments, Nora! And yeah, some of the food Holidays are pretty silly. But coffee and bourbon are important things to keep on top of!

  28. OMGeee I am so bad at keeping up with food holidays! Noted and thank you for coffee and bourbon day! Hooray! This recipe is so delicious, Liz. The roasted veggies are cooked to perfection and then the marscapone polenta!? Woah! Perfection my dear!

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  31. Love this reshare, Liz! I gotta give coffee roasted veggies a go. That cheesy polenta has my heart!

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