Roasted Winter Vegetables With Cheesy Polenta - cooking recipe

Ingredients

4 cups cauliflower florets, chopped
4 cups butternut squash, peeled and cubed (1 1/2-inch chunks)
1 medium onion, sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon fresh ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
1 cup water
3/4 cup cornmeal
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
2/3 cup parmesan cheese, finely shredded

Preparation

Preheat oven to 500\u00b0F.
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.
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.