Polenta And Roasted Root Vegetable Casserole

Polenta And Roasted Root Vegetable Casserole

Makes 8
Prep 30 m
Bake 45 m
Cook 3 m
Bake 25 m

Ingredients

Roasted Vegetables:

Polenta:

Topping:

Directions

Vegetables:

  1. 1 of 2 In large bowl, mix parsnips, carrots, peppers, fennel, red onion, oil and salt and black pepper. Spread in single layer in roasting pan.
  2. 2 of 2 Roast in 375 degree F oven 45 minutes, stirring halfway through cooking.

Polenta:

  1. 1 of 2 In large saucepan, combine milk, water, garlic powder, salt and pepper. Bring to a simmer over medium-high heat. Whisk in cornmeal; cook, whisking, until thick and smooth, 3 minutes. If too thick, add a little more hot water. Stir in Parmesan and basil.
  2. 2 of 2 Heat oven to 375 degree F. Coat 13 x 9 x 2-inch baking dish with cooking spray. Spread polenta in baking dish. Arrange vegetables over polenta.

Topping:

  1. 1 of 1 Drizzle cream on top. Sprinkle with cheese and thyme. Bake in 375 degree F oven 25 minutes. Let cool slightly before cutting. Makes 8 servings.
Nutrition Information for Polenta And Roasted Root Vegetable Casserole
Servings Per Recipe: 8
Per Serving: 706 mg sodium, 7 g fiber, 7 g sat. fat, 15 g Fat, total, 40 mg chol., 13 g pro., 52 g carb., 386 kcal cal.
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Printed from FamilyCircle.com 09/22/2018