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Ingredients

Roasted Vegetables:
Polenta:
Topping:

Directions

Vegetables:
  • In large bowl, mix parsnips, carrots, peppers, fennel, red onion, oil and salt and black pepper. Spread in single layer in roasting pan.

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  • Roast in 375 degree F oven 45 minutes, stirring halfway through cooking.

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Polenta:
  • In large saucepan, combine milk, water, garlic powder, salt and pepper. Bring to a simmer over medium-high heat. Whisk in cornmeal; cook, whisking, until thick and smooth, 3 minutes. If too thick, add a little more hot water. Stir in Parmesan and basil.

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  • Heat oven to 375 degree F. Coat 13 x 9 x 2-inch baking dish with cooking spray. Spread polenta in baking dish. Arrange vegetables over polenta.

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Topping:
  • Drizzle cream on top. Sprinkle with cheese and thyme. Bake in 375 degree F oven 25 minutes. Let cool slightly before cutting. Makes 8 servings.

Nutrition Facts

386 calories; 15 g total fat; 7 g saturated fat; 40 mg cholesterol; 706 mg sodium. 52 g carbohydrates; 7 g fiber; 13 g protein;

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