Wednesday, May 11, 2005

Roasted Winter Vegetables with Cheesy Polenta

Roasted Winter Vegetables with Cheesy PolentaRoasted Winter Vegetables with Cheesy Polenta (Adapted from Eating Well)

4 cups cauliflower florets
4 cups cubed peeled butternut squash (about 1 1/2" chunks)
1/2 cup sliced onion
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
3/4 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable broth
1 cup water
3/4 cup cornmeal
1 teaspoon chopped fresh rosemary
2/3 cup fresh grated Parmigiano-Reggiano cheese

Preheat oven to 500

In a large bowl, add cauliflower, squash, onion and garlic - drizzle with oil and season with 1/2 teaspoon pepper and salt - toss well. Spread in an even layer on a baking sheet coated with nonstick spray. Bake, stirring once, until tender and browned in spots, about 25 to 30 minutes.

Meanwhile, combine broth and water in a medium saucepan. Bring to a boil - slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 15 to 25 minutes. Stir in cheese and then remove from the heat. Serve the roasted vegetables over the polenta.

Makes 4 servings.

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  1. Hi Joe,

    Do you see this as a side dish or an entrée?

  2. Alanna - We served this as a main dish, but I could see getting 6 or so servings as a side.

  3. This was SOOOOOO good! I served it at a dinner party for some vegan relatives (leaving the cheese out of their polenta) and it was a hit with everyone. I am making it again tonight with some different roasted veggies I have on hand (beets, carrots, etc)

    Thanks for having such an amazing blog and giving me such great recipe ideas!


  4. Jessica - Fantastic! Glad you like the recipe!