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.
Ingredients
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4 cups cauliflower florets, (see Tip)
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4 cups cubed peeled butternut squash, (1 1/2-inch chunks)
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1 medium onion, sliced
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2 tablespoons extra-virgin olive oil
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1/2 teaspoon garlic powder
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3/4 teaspoon freshly ground pepper, divided
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1/4 teaspoon salt
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2 1/2 cups vegetable broth, or reduced-sodium chicken broth
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1 cup water
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3/4 cup cornmeal
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1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
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2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano
Directions
1.
Preheat oven to 500 degrees 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.
Tip:
To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45 degrees angle, slice into the smaller stems with a circular motion--removing a "plug" from the center of the head. Break or cut florets into the desired size. To store, refrigerate in a plastic bag for up to 5 days.
Nutrition information
Calories 336, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Cholesterol 20 mg, Sodium 688 mg, Carbohydrate 44 g, Fiber 9 g, Protein 14 g, Potassium 812 mg. Daily Values: Vitamin A 520%, Vitamin C 160%, Calcium 30%. Exchanges: Starch 2,Vegetable 1,High-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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