Last night I was going to make dinner but then I decided I wanted Taco Bell instead. So we had some Taco Bell.
Tonight I made real food - roasted vegetables on polenta. I've never made homemade polenta, but it turns out it's super-easy. It turned out very nicely and was very yummy. For the vegetables, I used a pre-cut mix of winter vegetables - turnips, butternut squash, and yams, and I threw in some frozen cauliflower. I liked the way the vegetables roasted but I wish they had been a little more flavorful.
We liked this dish and ate all of it happily but agreed it probably isn't a make-again. However, I will keep it on hand in case I just want some cheesy polenta!
Roasted Winter Vegetables with Cheesy Polenta
From Eating Well
Roasting vegetables brings out their sweetness—served over cheesy polenta, they become the star of this meal. Buy prepeeled and cubed squash and cauliflower florets to cut down on prep time. Make it a meal: Round out the meal with a crisp romaine or escarole salad with red-wine vinaigrette.
4 cups cauliflower florets
4 cups cubed peeled butternut squash (1 1/2-inch chunks)
1 medium onion, sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable 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
1. Preheat oven to 500°F.
2. 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.
3. 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.
Yield: 4 servings