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.
- 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
- Preheat oven to 500°F.
- 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.
- 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.
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
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- New Year's Eve
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- November/December 2007