Rating: 4.05 stars
20 Ratings
  • 5 star values: 3
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
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.
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Reviews (5)

20 Ratings
  • 5 star values: 3
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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! Pros: Easy Read More
Rating: 4 stars
10/31/2011
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 Read More
Rating: 4 stars
10/31/2011
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 Read More
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Rating: 4 stars
10/31/2011
Always looking for an easy vegetarian dish. This looks great. Want to try it tonight! Anonymous Read More
Rating: 2 stars
02/03/2012
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. Pros: Polenta is thick and creamy Cons: Vegetables were tasteless and crunchy Read More
Rating: 4 stars
10/31/2011
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 Read More
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Rating: 4 stars
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! Pros: Very easy to prepare. We bought the squash pre-cut which makes it even easier. Cons: Did have to roast the vegetables a little longer than the recipe called for but only 5 minutes. Read More
Rating: 4 stars
10/31/2011
I added carrots turnips. Next time I will add more onions. Polenta was great! lanie Brownfield ME Read More
Rating: 4 stars
10/31/2011
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 Read More