Roasted Vegetables with Polenta

• 1 whole Rutabaga
• 2 whole Sweet Potatoes
• 2 whole Yellow Squash
• 3 whole Carrots
• 2 whole Red Onions
• 1 clove Elephant Garlic
• 2 Tablespoons Italian Seasoning
• 2 Tablespoons Dry Parsley
• 4 Tablespoons Sesame Seeds
• 1 Tablespoon Salt
• 5 Tablespoons Extra Virgin Olive Oil
• 2 cups Water
• 1/2 cups Milk Or Half-and-Half
• 1 teaspoon Salt
• 1 Tablespoon Dry Basil
• 1 cup Cornmeal
• 3 Tablespoons Grated Parmesan Cheese, For Topping

1. Peel, wash, and cut veggies and then mix with the Italian seasoning or other herb mix of your preference, parsley, sesame seeds, salt and olive oil.
2. Roast the vegetables 30 minutes in the oven at 450F on a baking sheet.
3. In the meantime, for the spread, bring water, milk, salt and basil to a boil in a pan on the stovetop.
4. Slowly add the cornmeal and cook at medium heat for about 30 minutes until the mixture starts to be creamy and detaches from the sides.
5. After 30 minutes of roasting, take the vegetables from the oven.
6. Spread the polenta on top, sprinkle with Parmesan cheese and bake for more 10 minutes at same temperature (450F).
7. Serve immediately.
8. Warm is delicious but this is a recipe that keeps very well in the fridge and it is awesome served cold as well (the polenta becomes firmer).

potatoes, carrots, red onions, garlic, italian seasoning, parsley, sesame seeds, salt, olive oil, water, milk, salt, basil, cornmeal, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/roasted-vegetables-with-polenta/ (may not work)