Roasted Root Vegetable Polenta Recipe

Many great dishes come from Italy, including polenta. Like many Italian foods, it's easy to make but hard to do well. Polenta, a fine cornmeal, is cooked in liquid to make a thick, creamy, porridge-like meal that can be savory or sweet depending on your additions. 

– 2-3 large parsnips, peeled and cut in half lengthwise – 6 medium-sized carrots, peeled and cut in half lengthwise – 1 large beetroot, peeled and cubed – 2 ½ cups cubed butternut squash, peeled and cubed – 4 cloves garlic – ½ teaspoon dried thyme – 2 tablespoons olive oil – Salt and pepper, to taste – 5 ½ cups whole milk – ½ teaspoon salt – 1 ⅓ cups polenta – ¼ cup (½ stick) butter – ¾ cup grated Parmesan – ½ teaspoon ground black pepper – ¼ cup toasted pine nut



Heat oven to 400 F. Put parsnips, carrots, beetroot, and butternut squash in a large roasting pan. Add thyme, olive oil, whole garlic cloves, and salt and pepper to taste. 

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Put in the oven and roast, stirring occasionally, for one hour, or until the vegetables are soft and have caramelized edges. 

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Meanwhile, in a large saucepan over medium heat, combine the milk and salt about halfway through the roasting time. 

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Once the milk is simmering gently, add the polenta little by little while whisking constantly to avoid clumps. 

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For fifteen minutes, while stirring from time to time, the polenta should simmer gently in the covered saucepan over low heat.

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Take out of the oven the roasted root vegetables and place the garlic cloves on a plate, mashing them roughly with a fork. 

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Add the grated Parmesan, butter, black pepper, and mashed garlic to the polenta.

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 Present polenta dusted with toasted pine nuts and crowned with roasted root vegetables.

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