Creamy polenta laced with sharp Parmigiano-Reggiano makes a savory bed for sweet roasted vegetables. Butternut squash and cauliflower florets are called for, but you could vary the combination of roasted vegetables depending on the season or your cravings at the moment. Complete the meal with a salad of assertive winter greens. Source: EatingWell Magazine, November/December 2007

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 500 degrees F.

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  • 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.

  • 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. 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.

Tips

Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion--removing a “plug” from the center of the head. Break or cut florets into the desired size. To store, refrigerate in a plastic bag for up to 5 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

329 calories; 14.2 g total fat; 5.2 g saturated fat; 20 mg cholesterol; 821 mg sodium. 808 mg potassium; 42.9 g carbohydrates; 8.1 g fiber; 7 g sugar; 14.4 g protein; 14890 IU vitamin a iu; 74 mg vitamin c; 94 mcg folate; 258 mg calcium; 1 mg iron; 65 mg magnesium;

Reviews (20)

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20 Ratings
  • 5 star values: 3
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/15/2017
Love love love this! I make it all the time!! Read More
Rating: 5 stars
09/26/2016
This was delicious. I made it for the first time and took the tip of another reviewer and added a scoop of marscapone at the end when I added the parmesan cheese. It turned out so flavorful and creamy. You can use any vegetables with this - mine included cherry tomatoes onion garlic baby potatoes shishito peppers carrots and yellow squash. Read More
Rating: 5 stars
01/17/2014
SOOOOO Delicious! I made this and it was amazing! My family loved it and it was amazingly easy to make. I know some of the comments say the veggies were under done but we love having a little crunch because otherwise it looses too much flavor. Pros: Very easy to make Cons: The polenta will thicken fast make sure to cook it low like it says. Read More
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Rating: 4 stars
01/06/2014
Great! This was my first time making and trying any kind of Polenta. It was very easy to make and I loved the roasted vegetables. Will make again! Pros: Easy Read More
Rating: 4 stars
03/17/2012
This tasted delicious! Was easy to prepare. Roasting the vegetables took a little longer than the recipe called for but I just checked the squash with a fork and added 5 extra minutes. This recipe is a keeper and we'll be making it again! Pros: Very easy to prepare. We bought the squash pre-cut which makes it even easier. Cons: Did have to roast the vegetables a little longer than the recipe called for but only 5 minutes. Read More
Rating: 2 stars
02/03/2012
Next time I'm steaming the vegetables Even after 30 minutes of roasting the veggies were undercooked crunchy and surprisingly tasteless. My oven tends to run higher so if anything I was afraid of overcooking. The polenta was great though and will definitely make again. I think this meal would be better using steamed vegetables more spices and a little more salt. Pros: Polenta is thick and creamy Cons: Vegetables were tasteless and crunchy Read More
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Rating: 4 stars
01/02/2012
Delicious i highly recommend roasting cauliflower as one of the veggies - the combination with the polenta was dynamite! I had trouble getting all the lumps out so I used my hand mixer but I think it would've been fine without it. My boyfriend is so picky especially when dinner has no meat but he really liked this one and thought it was well seasoned. I'll definitely make again! Pros: Light dish with lots of veggies good to go meatless once in a while Read More
Rating: 4 stars
10/31/2011
I added carrots turnips. Next time I will add more onions. Polenta was great! lanie Brownfield ME Read More
Rating: 4 stars
10/31/2011
I only did the cheesy polenta part of this recipe. A few comments. The consistency didn't seem quite right. Also I used actual polenta bought from my health food store rather than "cornmeal". I think the polenta is just a coarser ground version of the cornmeal. So this could have affected water quantities I should have used. After making this I looked at other polenta recipes and see the water content on this one is a bit high. Next time I would cut back on the broth as the polenta ends up too salty and use 1/2 cup less water. My polenta just seemed too thin. Also I rolled the leftovers into a tube shape using saran wrap then wrapped in foil and stuck in the fridge. Will use in other polenta recipes that call for the tube polenta that you bake! Dj Jones Milwaukee WI Read More
Rating: 4 stars
10/31/2011
This is quick veg meal that my family enjoys. The polenta is really quick and easy and I vary the veggies based on what I have on hand. Nancy Minneapolis MN Read More
Rating: 4 stars
10/31/2011
Absolutley wonderful! It was my first time trying polenta and it was sooo good. I couldn't get it smooth though but the little lumps didn't take away any of the deliciousness. And the veggies...YUM! Sarah Cleveland OH Read More
Rating: 4 stars
10/31/2011
The vegetables are amazing sweet salty and filling. But I would highly recomend making the polenta in a double boiler as the first time I made the recipe the polenta seized and as a result was grainy. Also I prefer to make the polenta w/o the broth and just the water. Fewer calories and the flavor of the corn is stronger. Courtney Redwood City CA Read More
Rating: 4 stars
10/31/2011
We used fresh garlic and mixed it with the vegetables. We roasted them at 350 degrees until the onions and garlic caramelized (1 hour?) which enriched the flavor considerably. Best roasted vegetables to date in our house. Luanne Reno NV Read More
Rating: 4 stars
10/31/2011
I was very happy with this recipe and my family loved it. The parmesan cheese in the polenta is wonderful. I also like the combination of vegetables and having a new way to prepare butternut squash. I am planning to prepare it casserole style as a side dish at Thanksgiving. Donna Rigby ID Read More
Rating: 4 stars
10/31/2011
Yum! This was the first time I ever made polenta and it was super easy. I'm definitely keeping this recipe on hand for busy nights when I don't have much time to cook. Anonymous Philadelphia PA Read More
Rating: 4 stars
10/31/2011
My family loved this! And it was very easy. I used three cloves of fresh garlic instead of the garlic powder and herbes de Provence in addition to the rosemary. Also added herbes de Provence to the roasting veggies. In the morning we mixed the leftover veggies and polenta in a pan to make a breakfast scramble. Penelope Burlington VT Read More
Rating: 4 stars
10/31/2011
A little bland I just felt overall it was missing something. Anonymous Aurora IL Read More
Rating: 4 stars
10/31/2011
Always looking for an easy vegetarian dish. This looks great. Want to try it tonight! Anonymous Read More
Rating: 4 stars
10/29/2011
This recipe was so quick and easy and best of all super yummy!! A new favorite:) Read More
Rating: 4 stars
10/29/2011
Very easy and very tasty! I did one naughty but delicious thing I added 2 spoonfuls of mascarpone cheese to the polenta (it was leftover and I don't like to waste)! I'm sure it would be very good without it! Will make again! Read More