Roasted Vegetable with Creamy Polenta

Roasted Vegetables with Creamy Polenta

 Ingredients:

4 cups diced Acorn Squash –peeled and seeded

4 cups cubed Purple Potatoes

2 cups whole Baby Carrots

2# Parsnips peeled and diced

1 medium Onion, sliced

4 tablespoons Extra-Virgin Olive Oil

1/2 teaspoon Garlic Powder or fresh Garlic Cloves

3/4 teaspoon freshly Ground Pepper, divided

1  teaspoon Sea Salt

2 1/2 cups Vegetable Broth, or reduced-sodium Chicken Broth

1 cup Water

3/4 cup Cornmeal

1 teaspoon chopped fresh Rosemary, or 1/2 teaspoon dried

2/3 cup finely shredded Parmesan Cheese, preferably Parmigiano-Reggiano

Directions:

1.Preheat oven to 500°F.

2.Toss potato, squash, carrots, parsnips and onion in a large bowl with oil, garlic powder, ½ teaspoon pepper and sea salt. Spread on a rimmed baking sheet. Add a couple sprigs of rosemary. 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 ¼ 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.

*Recipe courtesy of Patricia Fava