Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables
Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables is a gluten free main course. One portion of this dish contains approximately 18g of protein, 30g of fat, and a total of 646 calories. For $2.87 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have butternut squash, butter, ground pepper, and a few other ingredients on hand, you can make it. It is perfect for Winter. This recipe is liked by 7090 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Mountain Mama Cooks. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. Users who liked this recipe also liked Potatoes Roasted with Rosemary and Sea Salt, Rosemary Garlic & Sea Salt Roasted Chickpeas, and Polenta With Roasted Winter Vegetables.
Servings: 4
Ingredients:
1 lb brussels sprouts, halved
4 tablespoons Vermont Creamery Cultured Unsalted Butter, divided
4 tablespoons Vermont Creamery Cultured Butter with Maple & Sea Salt
1 butternut squash, peeled and cut into 1-inch dice
1 small head cauliflower cut into 1-inch florets
1 tablespoon fresh, chopped rosemary
1/4 teaspoon fresh ground black pepper
2 tablespoons pure maple syrup
2 cups milk
1/3 cup Parmigiano-Reggiano
1 cup polenta
1 bunch winter radishes, washed & cut in half
1 large red onion, cut into eighths
1 teaspoon salt
salt and pepper to taste
2 1/4 cups water
Equipment:
baking sheet
oven
sauce pan
whisk
bowl
Cooking instruction summary:
Preheat oven to 400F degrees.On a large rimmed baking sheet, toss vegetables with 2 tablespoons melted butter and maple syrup. Season with salt and pepper. Roast for 30-40 minutes, turning vegetables every 10 minutes, until golden brown and softened. Remove from oven and toss with remaining 2 tablespoons Maple-Sea Salt Butter. While the vegetables are roasting, make polenta. In a large saucepan, bring water, milk and 1 tablespoon butter to a boil. Add salt and pepper and whisk into polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 30 minutes, partially covered and stirring every 5 minutes, until the polenta is thick, smooth, and creamy. Add Parmesan and rosemary. Check for seasoning and adjust consistency by adding a bit of milk if too thick. Stir in last two tablespoons of butter. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.Divide polenta between 4 bowls and top with 1/4 of the vegetables.
Step by step:
1. Preheat oven to 400F degrees.On a large rimmed baking sheet, toss vegetables with 2 tablespoons melted butter and maple syrup. Season with salt and pepper. Roast for 30-40 minutes, turning vegetables every 10 minutes, until golden brown and softened.
2. Remove from oven and toss with remaining 2 tablespoons Maple-Sea Salt Butter. While the vegetables are roasting, make polenta. In a large saucepan, bring water, milk and 1 tablespoon butter to a boil.
3. Add salt and pepper and whisk into polenta.
4. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 30 minutes, partially covered and stirring every 5 minutes, until the polenta is thick, smooth, and creamy.
5. Add Parmesan and rosemary. Check for seasoning and adjust consistency by adding a bit of milk if too thick. Stir in last two tablespoons of butter. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.Divide polenta between 4 bowls and top with 1/4 of the vegetables.
Nutrition Information:
covered percent of daily need
