Polenta And Roasted Root Vegetable Casserole

Polenta And Roasted Root Vegetable Casserole
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.