Roasted Root Vegetable Polenta Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
4 servings
Ingredients
  • 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 nuts
Directions
  1. Preheat oven to 400 F.
  2. Add parsnips, carrots, beetroot, and butternut squash to a large roasting pan.
  3. Add whole garlic cloves, thyme, olive oil, and salt and pepper to taste.
  4. Place into the oven and roast for 1 hour, turning occasionally, until vegetables are soft and caramelized at the edges.
  5. Meanwhile, about halfway through the roasting time, place the milk and salt in a large saucepan over medium heat.
  6. When the milk is gently simmering, gradually pour in the polenta while whisking continuously to prevent clumping.
  7. Cover the saucepan, reduce the heat to low, and allow the polenta to simmer gently for 15 minutes, stirring occasionally.
  8. When the polenta is fluffy and thick, remove it from the heat.
  9. Remove the roasted root vegetables from the oven, then transfer the garlic cloves to a plate and roughly mash with a fork.
  10. Mix the mashed garlic into the polenta, along with the butter, grated Parmesan, and black pepper.
  11. Serve polenta topped with roasted root vegetables and sprinkled with toasted pine nuts.