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.
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 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!
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!
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.
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!
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