A flavorful collection of roasted vegetables, including butternut squash, parsnips, red pepper, and red onion, are baked over slices of polenta for a tasty side-dish casserole that's fit for the holidays.




  • Heat oven to 375°F.

  • Toss squash, parsnips, red pepper and onion with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375°F for 45 minutes, stirring twice.

  • Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish.

  • Spoon vegetables over polenta slices. Drizzle with half-and-half and sprinkle with cheese. Scatter thyme over top.

  • Bake at 375°F for 20 minutes or until bubbly. Allow to cool slightly before serving.

Nutrition Facts

405 calories; 14 g total fat; 18 mg cholesterol; 849 mg sodium. 65 g carbohydrates; 10 g protein;