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Roasted Winter Vegetables with Cheesy Polenta

:  November/December 2007

Your rating: None Average: 3.9 (52 votes)

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.


READER'S COMMENT:
"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! "
Roasted Winter Vegetables with Cheesy Polenta Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 cups cauliflower florets, (see Tip)
  • 4 cups cubed peeled butternut squash, (1 1/2-inch chunks)
  • 1 medium onion, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon salt
  • 2 1/2 cups vegetable broth, or reduced-sodium chicken broth
  • 1 cup water
  • 3/4 cup cornmeal
  • 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
  • 2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano

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Preparation

  1. Preheat oven to 500°F.
  2. 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.
  3. 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 & Notes

  • 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.

Nutrition

Per serving: 336 calories; 14 g fat ( 5 g sat , 5 g mono ); 20 mg cholesterol; 44 g carbohydrates; 14 g protein; 9 g fiber; 688 mg sodium; 812 mg potassium.

Nutrition Bonus: Vitamin A (520% daily value), Vitamin C (160% dv), Potassium (33% dv), Calcium (30% dv), Folate (29% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat


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Recipe Categories

Ethnic/Regional
American
Mediterranean
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Fall
Winter
Holiday
New Year's Eve
Style/Theme
Budget
Comfort foods
Vegetarian
Type of Dish
Main dish, vegetarian
Publication
November/December 2007
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