Polenta With Roasted Winter Vegetables Recipe

Name: Polenta With Roasted Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beets; 2 carrots, diced; 12 red onion, sliced; 12 fennel bulb, sliced; 3 parsnips, diced; 1 tablespoon olive oil; 1 teaspoon kosher salt; ½ teaspoon fresh ground black pepper; ½ teaspoon dried thyme; 2 cups chicken broth or 2 cups vegetable broth; 1 cup quick-cooking polenta; 2 ounces soft fresh goat cheese (1/4 cup); ¼ cup milk; 2 tablespoons unsalted butter; crumbled goat cheese, optional garnish

Servings: persons

2 beets
2 carrots, diced
12 red onion, sliced
12 fennel bulb, sliced
3 parsnips, diced
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon dried thyme
2 cups chicken broth or 2 cups vegetable broth
1 cup quick-cooking polenta
2 ounces soft fresh goat cheese (1/4 cup)
¼ cup milk
2 tablespoons unsalted butter
crumbled goat cheese, optional garnish

1
Preheat oven to 400 degrees F.
2
Wrap beets in aluminum foil and roast for 15 minutes.
3
Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with oil, salt, pepper, and thyme.
4
Add to oven with beets (still wrapped) and roast until vegetables and beets are both tender, about 20 minutes.
5
Unwrap beets and dice.
6
In a large pot, bring chicken broth and 2 cups of water to a boil; add polenta, gradually, whisking constantly.
7
Reduce heat and simmer until thickened, about 2 minutes.
8
Remove from heat and stir in goat cheese, milk, and butter.
9
Top with roasted vegetables and additional goat cheese, if desired.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 beets, 2 carrots, diced, 12 red onion, sliced, 12 fennel bulb, sliced, and more.

Yes, Polenta With Roasted Winter Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta With Roasted Winter Vegetables

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