Roasted Winter Vegetables with Cheesy Polenta

• Vegetarian
• Gluten free

• Produce

  • 4 cups Butternut squash
  • 4 cups Cauliflower florets
  • 1/2 tsp Garlic powder
  • 1 Onion, medium
  • 1 tsp Rosemary, Fresh

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Baking & Spices

  • 3/4 cup Cornmeal
  • 3/4 tsp Pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2/3 cup Parmesan cheese

• Liquids

  • 1 cup Water

Found on eatingwell.com

Description

Ingredients

• 4 cups cauliflower florets, (see Tip)
• 4 cups cubed peeled butternut squash, (1½-inch chunks)
• 1 medium onion, sliced
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon garlic powder
• ¾ teaspoon freshly ground pepper, divided
• ¼ teaspoon salt
• 2½ cups vegetable broth, or reduced-sodium chicken broth
• 1 cup water
• ¾ cup cornmeal
• 1 teaspoon chopped fresh rosemary, or ½ teaspoon dried
• ⅔ cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano

Directions

• Preheat oven to 500°F. Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, ½ 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 ¼ 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