Ingredients

• 4 cups cauliflower florets, (see Tip)
• 4 cups cubed peeled butternut squash, (1 1/2-inch chunks)
• 1 medium onion, sliced
• 2 tablespoon extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 3/4 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt
• 2 1/2 cups vegetable broth, or reduced-sodium chicken broth
• 1 cup water
• 3/4 cup cornmeal
• 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
• 2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano

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Cooking Directions

Step 1

Preheat oven to 500°F.

Step 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.

Step 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.