Monday, January 19, 2009

Comfort food: Roasted Veggies and Polenta

This is one of my favorite "chameleon" recipes. You can vary the veggies (beets, mushrooms, carrots, Brussels sprouts, eggplant, etc.) spices (thyme, basil, marjoram etc.), even the cheese you stir into the polenta (machengo, extra sharp cheddar, Gruyere). Add beans or fish or tofu (you might have to cook them separately to make sure they finish properly). I always keep polenta stone ground cornmeal) on hand so this becomes a pantry meal. Leftovers make good lunches. Pour your polenta into a pan, wrap in plastic, and store in the fridge. Cut into slices and pack. This also tastes good at room temp.

Roasted Winter Vegetables with Cheesy Polenta
from Eating Well Magazine
Makes 4 servings

4 cups cauliflower florets
4 cups cubed peeled butternut squash
1 medium onion, sliced
2 tablespoons extra-virgin olive oil
½ teaspoon garlic powder
¾ teaspoon freshly ground pepper, divided
¼ teaspoon salt
2 ½ cups vegetable broth
1 cup water
¾ cup cornmeal
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
⅔ cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano

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.

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