Roasted winter vegetables served over cheesy polenta is the perfect vegetarian meal that you have been searching for to warm your belly. Polenta is cooked cornmeal that turns into a wonderfully creamy mash that pairs perfectly with roasted winter vegetables like cauliflower and butternut squash. The cornmeal itself has very little flavor, but will take on the taste of your broth and cheese.
This recipe is super adaptable. Use any winter vegetable that you have on hand. You could try carrots, parsnips, sweet potatoes, beets, or other types of squash. If you aren’t sure what classifies as a winter vegetable, check out my Seasonal Food Guide to find out what vegetables are in season each month.
Roasted Winter Vegetables with Cheesy Polenta
Creamy polenta pairs well with warm roasted vegetables. Use cauliflower and butternut squash or create your own winter vegetable combination with carrots, parsnips, beets, or sweet potatoes.
Ingredients
- 4 cups cauliflower florets
- 4 cups butternut squash, peeled and cut into 1 inch cubes
- 1 medium onion, sliced into half moons
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground pepper divided
- 1/4 teaspoon salt
- 2 & 1/2 cups vegetable broth
- 1 cup water
- 3/4 cup course cornmeal
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
- 2/3 cup finely shredded Parmesan cheese
Instructions
- Preheat the oven to 450°F.
- Toss the cauliflower, squash, and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper, and salt.
- Spread out the vegetables on a rimmed baking sheet and place in the oven to roast for about 25 minutes until fork tender. You will want to stir about halfway through so that the vegetables cook evenly and get nicely browned.
- While the vegetables roast, combine the vegetable broth and water in a small saucepan and bring to a boil.
- Slowly whisk into the broth the 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. This cooked cornmeal is called polenta.
- Remove the polenta from the heat and stir in the cheese. Taste and add additional salt and pepper if needed.
- Spoon the polenta onto four plates and top with the roasted vegetables. Serve warm.
Notes
Any winter vegetable will work in this recipe. Try carrots, parsnips, beets, sweet potatoes, various squash, or whatever vegetable you have on hand. Use this seasonal food guide as a resource to find out what vegetables are in season each month.
