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
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.
18 Reviews for Roasted Winter Vegetables with Cheesy Polenta
This recipe was so quick and easy and, best of all, super yummy!! A new favorite :)
I added carrots, turnips. Next time I will add more onions. Polenta was great!
lanie, Brownfield, ME
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
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