Roasted Root Vegetables With Polenta
- 2 large carrots (3/4 to 1 pound), peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
- 1 large parsnip (about 1/2 pound), quartered, cored and cut in 3/4-inch pieces
- 1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
- 1 medium or large red onion, cut in large dice
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- Chopped fresh rosemary, thyme or sage, about 2 teaspoons (optional)
- 1 cup polenta
- 1 quart water
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmesan (optional but recommended)
- 1 batch marinara sauce (optional)
- Preheat oven to 375 degrees.
- Line a sheet pan or a baking dish with parchment or foil.
- Toss vegetables with the olive oil and salt and pepper to taste.
- Add fresh herbs if using.
- Spread vegetables in an even layer.
- Combine polenta, water, and salt in a 2-quart baking dish and stir together.
- Place polenta and vegetables in the oven.
- If you cant fit both pans on the same (middle) rack, place vegetables on a lower rack.
- Roast vegetables for 30 to 40 minutes, stirring every 10 minutes or until soft and beginning to caramelize.
- Remove from the oven.
- If serving this with marinara sauce, make the sauce while the vegetables and polenta are in the oven.
- Continue to bake the polenta until it has been in the oven for 40 to 45 minutes and has absorbed the water.
- Remove from oven and stir in butter.
- Use a fork or a spatula to stir the polenta well, and return to oven for 5 to 10 more minutes.
- Remove from oven and stir again.
- Carefully taste a little bit of the polenta; if it is not completely soft, return to the oven for 5 to 10 more minutes.
- Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using.
- Immediately spoon polenta onto plates and make a depression in the middle.
- Ladle on some marinara sauce and top with a generous spoonful of roasted vegetables.
- Sprinkle on remaining Parmesan and serve.
carrots, fennel, red onion, extra virgin olive oil, salt, fresh rosemary, polenta, water, salt, unsalted butter, freshly grated parmesan, batch
Taken from cooking.nytimes.com/recipes/1016098 (may not work)