Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens


Recipe Summary

1 hr
1 hr 10 mins
10 mins
2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Grease a 3-quart rectangular baking dish; set aside.

  • 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.

  • 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.

  • Spread polenta evenly in the prepared baking dish. Top with vegetables. Drizzle with cream; sprinkle with Fontina cheese and thyme.

  • Bake, uncovered, about 25 minutes or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts

314 calories; fat 13g; cholesterol 33mg; saturated fat 6g; carbohydrates 39g; mono fat 5g; poly fat 1g; insoluble fiber 6g; sugars 12g; protein 11g; vitamin a 81.6IU; vitamin c 0.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 2.2mg; vitamin b6 0.4mg; folate 68.5mcg; vitamin b12 0.8mcg; sodium 677mg; potassium 727mg; calcium 292.8mg; iron 1.8mg.