Pink Italy: Expat Ladies Living in Italy
Welcome to Pink Italy!
Pink Italy: Expat Ladies Living in Italy

A forum for expat women living in Italy, to swap ideas, make friends and seek advice!

You are not connected. Please login or register

Roasted Winter Vegetables with Cheesy Polenta Recipe

Go down  Message [Page 1 of 1]

Roasted Winter Vegetables with Cheesy Polenta Recipe

Nutritional Info (Per serving):
Calories: 381, Saturated Fat: 5g, Sodium: 692mg, Dietary Fiber: 11g, Total Fat: 14g, Carbs: 56g, Cholesterol: 20mg, Protein: 15g
Carb Choices: 3

Recipe Source:
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

4 cup(s) cauliflower, florets 4 cup(s) squash, butternut, peeled and chopped, chopped to 1 1/2 inch chuncks 1 medium onion(s), sliced 2 tablespoon oil, olive, extra virgin 1/2 teaspoon garlic powder 3/4 teaspoon pepper, black ground, divided 1/4 teaspoon salt 2 1/2 cup(s) broth, vegetable 1 cup(s) water 3/4 cup(s) cornmeal 1 teaspoon rosemary, fresh, chopped ( or 1/2 tsp dried) 2/3 cup(s) cheese, Parmigiano-Reggiano, finely shredded Preparation
1. Preheat oven to 500°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.

4. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes.

5. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

View user profile

Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum