Polenta and Roasted Root Vegetable Casserole

Polenta and Roasted Root Vegetable Casserole + enlarge image
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1 users rated this recipe an average rating of 5.0
Makes:
8 servings
Prep:
1 hr
Bake:
1 hr 10 mins 375°F
Stand:
10 mins
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Polenta and Roasted Root Vegetable Casserole

Ingredients
3
large red and/or yellow sweet peppers, cut into 1-inch strips
5
medium carrots, cut into 3/4-inch pieces
2
medium parsnips, peeled and cut into 1-inch pieces
1
medium fennel bulb, cored and cut into 1/2-inch wedges
1
medium red onion, cut into 1/2-inch wedges
2
tablespoons olive oil
1/2
teaspoon salt
1/4
teaspoon ground black pepper
4
cups milk
1
cup hot water
1
teaspoon salt
1
teaspoon garlic powder
1/4
teaspoon ground black pepper
1 1/2
cups yellow cornmeal
1/2
cup grated Parmesan cheese
1/3
cup shredded fresh basil
1/4
cup whipping cream
1/2
cup shredded Fontina cheese (2 ounces)
1
teaspoon snipped fresh thyme

Directions

  1. Preheat oven to 375 degrees F. Grease a 3-quart rectangular baking dish; set aside.
  2. In a large roasting pan toss together sweet peppers, carrots, parsnips, fennel, onion, oil, the 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake, uncovered, about 45 minutes or until tender, stirring twice.
  3. Meanwhile, for polenta, in a large saucepan combine milk, the hot water, the 1 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper. Bring just to simmering over medium-high heat. Slowly add cornmeal, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, about 3 minutes or until thick, stirring frequently. Remove from heat. Stir in Parmesan cheese and basil.
  4. Spread polenta evenly in the prepared baking dish. Top with vegetables. Drizzle with cream; sprinkle with Fontina cheese and thyme.
  5. Bake, uncovered, about 25 minutes or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts

(Polenta and Roasted Root Vegetable Casserole)
    Per serving:
  • 314 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 33 mg chol.,
  • 677 mg sodium,
  • 39 g carb.,
  • 6 g fiber,
  • 12 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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