What's For Dinner

Roasted Winter Vegetables with Cheesy Polenta
Makes 4 servings
from Eating Well , December 2007 issue

Menu: serving this with a Spinach Pomegranate Salad with a light rosemary vinaigrette.

4 cups cauliflower florets

4 cups cubed peeled butternut squash (1 ½-inch chunks)

1 medium onion, sliced
2 tablespoons extra-virgin olive oil
½ teaspoon garlic powder
¾ teaspoon freshly ground pepper, divided
¼ teaspoon salt
2 ½ cups vegetable broth
1 cup water
¾ cup cornmeal
1 teaspoon chopped fresh rosemary or ½ 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.


Per serving: 381 calories; 14 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 56 g carbohydrate; 15 g protein; 11 g fiber; 692 mg sodium; 1,164 mg potassium. Nutrition bonus: Vitamin A (520% daily value), Vitamin C (160% dv), Potassium (33% dv), Calcium (30% dv), Folate (29% dv).3 Carbohydrate ServingsExchanges: 3 starch, 1 vegetable, 1 medium-fat meat, 1 fat