• 3 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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

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

Nutrition Facts

314 calories; 13 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 33 mg cholesterol; 677 mg sodium. 727 mg potassium; 39 g carbohydrates; 6 g fiber; 12 g sugar; 11 g protein; 0 g trans fatty acid; 82 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 1 mcg vitamin b12; 293 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0