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Polenta and Roasted Root Vegetable Casserole

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  • Makes: 8 servings
  • Prep: 1 hr
  • Bake: 1 hr 10 mins 375°F
  • Stand: 10 mins

Polenta and Roasted Root Vegetable Casserole

Ingredients

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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