Roasted Winter Vegetables with Cheesy Polenta

From EatingWell: November/December 2007 — Subscribe Now!

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:

"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 "

Roasted Winter Vegetables with Cheesy Polenta Recipe

Comments

Comment	Posted
I added carrots, turnips. Next time I will add more onions. Polenta was great! lanie, Brownfield, ME	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
We used fresh garlic and mixed it with the vegetables. We roasted them at 350 degrees until the onions and garlic caramelized (1 hour?), which enriched the flavor considerably. Best roasted vegetables to date in our house. Luanne, Reno, NV	8 weeks 5 days ago
I was very happy with this recipe and my family loved it. The parmesan cheese in the polenta is wonderful. I also like the combination of vegetables and having a new way to prepare butternut squash. I am planning to prepare it casserole style as a side dish at Thanksgiving. Donna, Rigby, ID	8 weeks 5 days ago
Yum! This was the first time I ever made polenta and it was super easy. I'm definitely keeping this recipe on hand for busy nights when I don't have much time to cook. Anonymous, Philadelphia, PA	8 weeks 5 days ago
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	8 weeks 5 days ago
A little bland, I just felt overall it was missing something. Anonymous, Aurora, IL	8 weeks 5 days ago