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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 Recipe

18 Reviews for Roasted Winter Vegetables with Cheesy Polenta

01/17/2014
Anonymous
SOOOOO Delicious!

I made this and it was amazing! My family loved it and it was amazingly easy to make. I know some of the comments say the veggies were under done but we love having a little crunch because otherwise it looses too much flavor.

Very easy to make
Comments
01/06/2014
Great!

This was my first time making and trying any kind of Polenta. It was very easy to make and I loved the roasted vegetables. Will make again!

Easy
Comments
03/17/2012

This tasted delicious! Was easy to prepare. Roasting the vegetables took a little longer than the recipe called for but I just checked the squash with a fork and added 5 extra minutes. This recipe is a keeper and we'll be making it again!

Very easy to prepare. We bought the squash pre-cut which makes it even easier.
Comments
02/03/2012
Anonymous
Next time I'm steaming the vegetables

Even after 30+ minutes of roasting, the veggies were undercooked, crunchy, and surprisingly tasteless. My oven tends to run higher, so if anything I was afraid of overcooking. The polenta was great though and will definitely make again. I think this meal would be better using steamed vegetables, more spices, and a little more salt.

Polenta is thick and creamy
Comments (1)

13 comments

Anonymous wrote 26 weeks 1 day ago

The point of roasting is so

The point of roasting is so they are crunchy, Mine were perfect!

01/02/2012
Anonymous
Delicious

i highly recommend roasting cauliflower as one of the veggies - the combination with the polenta was dynamite! I had trouble getting all the lumps out so I used my hand mixer but I think it would've been fine without it. My boyfriend is so picky, especially when dinner has no meat, but he really liked this one and thought it was well seasoned. I'll definitely make again!

Light dish with lots of veggies, good to go meatless once in a while
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