Ingredients for Roasted Winter Vegetables With Cheesy Polenta
- Cauliflower Florets
- Butternut Squash
- 1 medium onion (cut into wedges)
- Extra Virgin Olive Oil
- 4 cloves garlic (minced)
- Fresh Ground Pepper
- salt to taste
- Vegetable Broth
- 1 cup water
- 1 cup coarse cornmeal
- Fresh Rosemary
- Parmesan Cheese
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How to Make Roasted Winter Vegetables With Cheesy Polenta
- Preheat oven to 500°F (260°C).
- In a large bowl, toss 1 large head cauliflower (cut into florets), 1 medium sweet potato (peeled and cubed), and 1 medium onion (cut into wedges) with 2 tablespoons olive oil, 4 cloves garlic (minced), 1/2 teaspoon black pepper, and salt to taste.
- Spread the vegetables in a single layer on a large rimmed baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
- While the vegetables roast, combine 2 cups vegetable broth and 1 cup water in a small saucepan.
- Bring the broth mixture to a boil.
- Slowly whisk in 1 cup coarse cornmeal, 1 teaspoon dried rosemary, and 1/4 teaspoon black pepper until smooth.
- Reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the polenta is thick and creamy.
- Remove from heat and stir in 1 cup shredded Parmesan cheese (or your favorite cheese).
- Serve the roasted vegetables over a generous portion of creamy polenta.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
28g
Fat
20g
Carbs
14g
