Roasted Winter Vegetables With Cheesy Polenta

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 cups cauliflower florets, chopped
• 4 cups butternut squash, peeled and cubed (1 1/2-inch chunks)
• 1 medium onion, sliced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fresh ground pepper, divided
• 1/4 teaspoon salt
• 2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
• 1 cup water
• 3/4 cup cornmeal
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
• 2/3 cup parmesan cheese, finely shredded

Recipe

• 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.