Polenta & Harvest Veggies

This hearty, vegetarian dish hits all the Fall tasting notes seasoned by warm flavors paired with a creamy polenta.

This hearty, vegetarian dish hits all the Fall tasting notes seasoned by warm flavors paired with a creamy polenta.

This simple dish can wow a crowd or is substantial enough to serve as a main course for family dinner. Balsamic roasted veggies are paired with a creamy polenta to make this dish a “must make”.

Ingredients

Polenta:
1 tube San Gennaro Traditional Italian Polenta
1 Tablespoon olive oil
1 cup chicken stock
¼ cup parmesan, grated

Roasted Veggies:
1 small butternut squash, peeled, seeded and cubed
1/2 lb brussels sprouts, cleaned + halved
1 acorn squash, cut into 1” chunks
3 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1 teaspoon cinnamon
1 teaspoon cayenne pepper (optional)
Salt & pepper

Instructions

Pre-heat oven to 450F.

Place the veggies on a baking sheet lined with parchment paper. Drizzle with olive oil and balsamic vinegar. Toss to combine. Season with cinnamon, cayenne, salt and pepper. Toss to coat. Spread the vegetables into a single layer and roast, stirring once about halfway through, until fork-tender and golden brown, 20 to 25 minutes.

While your veggies are roasting, make the creamy polenta. Cut 1 tube of San Gennaro Traditional Italian Polenta into 1” cubes. Place the cubes of polenta in a medium sized saucepan and cover with chicken stock. Cook on medium heat, stirring frequently, until the cubes of polenta have softened and broken down. This should take about 10 to 15 minutes. You can use an immersion blender to help make things nice and creamy. Lower the heat to simmer and stir in the parmesan.

Remove veggies from oven, give the polenta a stir, and it’s time enjoy.

In shallow bowls, serve creamy polenta topped with a spoonful of warm, roasted veggies. Garnish with a sprinkle of parmesan and drizzle of balsamic.