Roasted Winter Squash, Cauliflower with Parmesan Polenta

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.