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 call.

Roasted-Winter-Vegetables-with-Cheesy-Polenta

INGREDIENTS

  • 4 cups cauliflower florets
  • 4 cups cubed peeled butternut squash, (1 1/2-inch chunks)
  • 1 medium onion, sliced
  • 2 tablespoons 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

PREPARATION

  • Preheat oven to 500°F.
    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.
  • 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.

NUTRITION

Per serving:
336 calories
14 g fat
5 g sat
44 g carbohydrates
14 g protein
9 g fiber

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