Roasted Winter Squash, Cauliflower with Parmesan Polenta
.
Yield
4 servingsPrep
15 minCook
45 minReady
65 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
cauliflower florets
|
|
| 4 ½ | cups |
butternut squash
peeled and cubed into 1 1/2-inch chunks |
*
|
| 1 | large |
onions
sliced |
|
| 1 ½ | tablespoons |
olive oil
or any vegetable oil |
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 1 | x |
black pepper
to taste divided |
*
|
| ¼ | teaspoon |
salt
or to taste |
|
| 2 ⅔ | cups |
stock
vegetable, or chicken broth, low salt |
|
| 1 | cup |
water
|
|
| ¾ | cup |
cornmeal
|
|
| 1 | teaspoon |
rosemary leaves
freshly chopped, or 1/2 teaspoon dried |
|
| ¾ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
cauliflower florets
|
|
| 1.1 | l |
butternut squash
peeled and cubed into 1 1/2-inch chunks |
*
|
| 1 | large |
onions
sliced |
|
| 23 | ml |
olive oil
or any vegetable oil |
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 1 | x |
black pepper
to taste divided |
*
|
| 1.3 | ml |
salt
or to taste |
|
| 631 | ml |
stock
vegetable, or chicken broth, low salt |
|
| 237 | ml |
water
|
|
| 177 | ml |
cornmeal
|
|
| 5 | ml |
rosemary leaves
freshly chopped, or 1/2 teaspoon dried |
|
| 177 | ml |
Parmesan cheese
|
|
Directions
Preheat oven to 500°F.
Add cauliflower, squash and onion in a large bowl, toss with oil, garlic powder, black pepper and salt.
Spread evenly on a baking sheet.
Roast, stirring once or twice until tender and browned in spots, aout 30 minutes.
Meanwhile, add broth and water in a small saucepan.
Bring to a boil.
Gradually whisk in cornmeal, rosemary and the remaining ¼ teaspoon pepper until smooth.
Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 14 to 15 minutes.
Mix in cheese, remove the polenta from the heat.
Scoop polenta on the plate, top with roasted vegetables.
Serve warm.
