Name: Roasted Winter Vegetables With Cheesy Polenta Recipe
Total time: 230 min
Yield: 4
Cuisine: Swiss

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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. 

How to make Roasted Winter Vegetables With Cheesy Polenta Recipe

Eatingwell

Crawler

Swiss

<p>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. </p>

Cauliflower Florets

Cubed peeled butternut squash

Medium Onion,  Sliced

Extra virgin olive oil

Garlic powder

Freshly ground pepper,  divided

Salt

Vegetable broth,  or reduced sodium chicken broth

Water

Cornmeal

Chopped fresh rosemary,  or 1/2 teaspoon dried

step 1

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 2

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.

step 3

EatingWell