Roasted Winter Vegetables With Cheesy Polenta

• 4 cups cauliflower florets, chopped
• 4 cups butternut squash, peeled and cubed (1 1/2-inch chunks)
• 1 medium onion, sliced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fresh ground pepper, divided
• 1/4 teaspoon salt
• 2 1/2 cups vegetable broth or 2 1/2 cups reduced-sodium chicken broth
• 1 cup water
• 3/4 cup cornmeal
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
• 2/3 cup parmesan cheese, finely shredded

1. Preheat oven to 500u0b0F.
2. Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
3. Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

cauliflower, butternut squash, onion, extra virgin olive oil, garlic powder, fresh ground pepper, salt, vegetable broth, water, cornmeal, fresh rosemary, parmesan cheese

Taken from www.food.com/recipe/roasted-winter-vegetables-with-cheesy-polenta-444167 (may not work)