Roasted Winter Vegetables with Cheesy Polenta

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Roasted Winter Vegetables with Cheesy Polenta

Roasted Winter Vegetables with Cheesy Polenta

Creamy polenta laced with sharp Parmigiano-Reggiano makes a savory bed for sweet roasted vegetables. Butternut squash and cauliflower florets are called for, but you could vary the combination of roasted vegetables depending on the season or your cravings at the moment. Complete the meal with a salad of assertive winter greens.

Serves 4

Prep Time 45 min

Total Time 45 min.

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

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.


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