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Roasted Winter Vegetables with Cheesy Polenta

November/December 2007

Your rating: None Average: 3.9 (66 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

18 Reviews for Roasted Winter Vegetables with Cheesy Polenta

09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

A little bland, I just felt overall it was missing something.

Anonymous, Aurora, IL

Comments
09/21/2009
Anonymous

Always looking for an easy vegetarian dish. This looks great. Want to try it tonight!

Anonymous

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