Roasted Vegetables with Polenta Recipe

Name: Roasted Vegetables with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Rutabaga; 2 whole Sweet Potatoes; 2 whole Yellow Squash; 3 whole Carrots; 2 whole Red Onions; 1 clove Elephant Garlic; 2 Tablespoons Italian Seasoning; 2 Tablespoons Dry Parsley; 4 Tablespoons Sesame Seeds; 1 Tablespoon Salt; 5 Tablespoons Extra Virgin Olive Oil; 2 cups Water; 1/2 cups Milk Or Half-and-Half; 1 teaspoon Salt; 1 Tablespoon Dry Basil; 1 cup Cornmeal; 3 Tablespoons Grated Parmesan Cheese, For Topping

Servings: persons

1 whole Rutabaga
2 whole Sweet Potatoes
2 whole Yellow Squash
3 whole Carrots
2 whole Red Onions
1 clove Elephant Garlic
2 Tablespoons Italian Seasoning
2 Tablespoons Dry Parsley
4 Tablespoons Sesame Seeds
1 Tablespoon Salt
5 Tablespoons Extra Virgin Olive Oil
2 cups Water
1/2 cups Milk Or Half-and-Half
1 teaspoon Salt
1 Tablespoon Dry Basil
1 cup Cornmeal
3 Tablespoons Grated Parmesan Cheese, For Topping

1
Peel, wash, and cut veggies and then mix with the Italian seasoning or other herb mix of your preference, parsley, sesame seeds, salt and olive oil.
2
Roast the vegetables 30 minutes in the oven at 450F on a baking sheet.
3
In the meantime, for the spread, bring water, milk, salt and basil to a boil in a pan on the stovetop.
4
Slowly add the cornmeal and cook at medium heat for about 30 minutes until the mixture starts to be creamy and detaches from the sides.
5
After 30 minutes of roasting, take the vegetables from the oven.
6
Spread the polenta on top, sprinkle with Parmesan cheese and bake for more 10 minutes at same temperature (450F).
7
Serve immediately.
8
Warm is delicious but this is a recipe that keeps very well in the fridge and it is awesome served cold as well (the polenta becomes firmer).

469

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 17 ingredients. The key ingredients include: 1 whole Rutabaga, 2 whole Sweet Potatoes, 2 whole Yellow Squash, 3 whole Carrots, and more.

Yes, Roasted Vegetables with Polenta falls under the General 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.

Roasted Vegetables with Polenta

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