Roasted Winter Vegetables With Cheesy Polenta |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Eating Well. I use real garlic roasted with the veggies instead of powder and sweet potato instead of squash. Great served with a salad. Ingredients:
4 cups cauliflower florets, chopped |
4 cups butternut squash, peeled and cubed (1 1/2-inch chunks) |
1 medium onion, sliced |
2 tablespoons extra virgin olive oil |
1/2 teaspoon garlic powder |
3/4 teaspoon fresh ground pepper, divided |
1/4 teaspoon salt |
2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth |
1 cup water |
3/4 cup cornmeal |
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary |
2/3 cup parmesan cheese, finely shredded |
Directions:
1. Preheat oven to 500°F.
2. Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
3. Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
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