Roasted Winter Vegetables with Cheesy Polenta

Roasted 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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