Servings: 8 Prep 30 mins Bake 375°F 45 mins Cook 3 mins Bake 375°F 25 mins
Ingredients
Roasted Vegetables:- 2 parsnips (about 1/2 pound total), peeled and cut into 1-inch pieces
- 5 carrots (about 1/2 pound total), peeled and cut into 1-inch pieces
- 3 sweet peppers (red and yellow), cored, seeded and cut into 1-inch-wide strips
- 1 bulb fennel (about 1/2 pound), rinsed, sliced in 1-inch-wide strips
- 1 red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Polenta:- 4 cups milk
- 1 cup hot water
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cornmeal
- 1/2 cup grated Parmesan cheese
- 1/3 cup fresh basil leaves, shredded
Topping:- 1/4 cup heavy cream
- 1/2 cup shredded fontina cheese
- 1 teaspoon fresh thyme leaves
Make It
Vegetables: 1. In large bowl, mix parsnips, carrots, peppers, fennel, red onion, oil and salt and black pepper. Spread in single layer in roasting pan.
2. Roast in 375 degree F oven 45 minutes, stirring halfway through cooking.
Polenta: 3. 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.
4. 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.
Topping: 5. 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
Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 386, Fat, total (g): 15, chol. (mg): 40, sat. fat (g): 7, carb. (g): 52, fiber (g): 7, pro. (g): 13, sodium (mg): 706, Percent Daily Values are based on a 2,000 calorie diet.