A flavorful collection of roasted vegetables, including butternut squash, parsnips, red pepper, and red onion, are baked over slices of polenta for a tasty side-dish casserole that's fit for the holidays.

Source: Family Circle

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Recipe Summary

prep:
20 mins
bake:
1 hr 5 mins at 375°
Servings:
4
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Ingredients

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Directions

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  • Heat oven to 375°F.

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  • Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375°F for 45 minutes, stirring twice.

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  • Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish.

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  • Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top.

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  • Bake at 375°F for 20 minutes or until bubbly. Allow to cool slightly before serving.

Nutrition Facts

405 calories; total fat 14g; cholesterol 18mg; sodium 849mg; carbohydrates 65g; fiber 12g; protein 10g.

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