Roasted Winter Vegetables with Cheesy Polenta

From EatingWell: 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.

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

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16 Reviews for Roasted Winter Vegetables with Cheesy Polenta

09/21/2009

Anonymous

I added carrots, turnips. Next time I will add more onions. Polenta was great!

lanie, Brownfield, ME

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09/21/2009

Anonymous

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

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09/21/2009

Anonymous

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

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09/21/2009

Anonymous

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

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09/21/2009

Anonymous

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

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