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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.

Source: EatingWell Magazine, November/December 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F.

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  • 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

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

329 calories; protein 14.4g; carbohydrates 42.9g; dietary fiber 8.1g; sugars 7.2g; fat 14.2g; saturated fat 5.2g; cholesterol 20mg; vitamin a iu 14890IU; vitamin c 73.8mg; folate 93.6mcg; calcium 257.5mg; iron 1.5mg; magnesium 65.3mg; potassium 807.9mg; sodium 820.5mg; thiamin 0.2mg.

2 starch, 1 vegetable, 1 high-fat meat, 1 fat

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