Roasting vegetables brings out their sweetness—served over cheesy polenta, they become the star of this meal. Buy prepeeled and cubed squash and cauliflower florets to cut down on prep time. Make it a meal: Round out the meal with a crisp romaine or escarole salad with red-wine vinaigrette.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

4 cups cauliflower florets
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
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

1. Preheat oven to 500°F.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 381 calories; 14 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 56 g carbohydrate; 15 g protein; 11 g fiber; 692 mg sodium; 1,164 mg potassium.
Nutrition bonus: Vitamin A (520% daily value), Vitamin C (160% dv), Potassium (33% dv), Calcium (30% dv), Folate (29% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 1 medium-fat meat, 1 fat

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

Anonymous

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

Anonymous, Aurora, IL

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

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

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

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

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

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

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