Roasted Winter Vegetables with Cheesy Polenta

Roasted Winter Vegetables with Cheesy Polenta

20 Reviews
From: EatingWell Magazine, November/December 2007

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  1. Preheat oven to 500°F.
  2. 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.
  3. 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.
  • 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 information

  • Per serving: 329 calories; 14 g fat(5 g sat); 8 g fiber; 43 g carbohydrates; 14 g protein; 94 mcg folate; 20 mg cholesterol; 7 g sugars; 0 g added sugars; 14,890 IU vitamin A; 74 mg vitamin C; 258 mg calcium; 1 mg iron; 821 mg sodium; 808 mg potassium
  • Nutrition Bonus: Vitamin A (298% daily value), Vitamin C (123% dv), Calcium (26% dv), Folate (24% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat

Reviews 20

November 14, 2017
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By: leofaery
Love love love this! I make it all the time!!
September 26, 2016
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By: Sheri
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.
January 17, 2014
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By: EatingWell User
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.
January 05, 2014
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By: Jennifer Caulfield
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
March 16, 2012
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By: Debbie Mac
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.
February 03, 2012
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By: EatingWell User
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
January 02, 2012
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By: EatingWell User
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
October 25, 2010
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By: EatingWell User
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!
October 06, 2010
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By: EatingWell User
This recipe was so quick and easy and, best of all, super yummy!! A new favorite :)
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