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Roasted Winter Vegetables with Cheesy Polenta

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Roasted Winter Vegetables with Cheesy Polenta

45 mins total
0 mins prep

336 calories/serving

Recipe Filed Under
Cheese, Vegetable, Butternut Squash, Cauliflower, Italian, Roasting, Easy, Vegetarian, Healthy, Low Calorie, Main Dish, Dinner, Winter, Entertaining

Provided By: EatingWell

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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.

Ingredients

Serves:

4 cups cauliflower florets (see Tip)

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 or reduced-sodium chicken 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

Directions

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.

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.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	336		Calories from fat	126
Total Fat	14gm	22%	Saturated Fat	5gm	25%
Mono Unsaturated Fat	5gm		Cholesterol	20mg	7%
Sodium	688mg	29%	Total Carbohydrates	44gm	15%
Fiber	9gm	9%	Protein	14gm