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Roasted Winter Vegetables with Cheesy Polenta

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1 Roasted Winter Vegetables with Cheesy Polenta on 23rd December 2009, 1:24 pm

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

Ingredients
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.

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