Polenta with Roasted Winter Veggies is a hearty and comforting dish that's perfect for a cold winter night. The polenta is creamy and rich, while the roasted vegetables add a touch of sweetness and crunch. This dish is easy to make and can be tailored to your own taste preferences. For example, you can add different types of vegetables, such as butternut squash, zucchini, or bell peppers. You can also add different seasonings, such as herbs, spices, or grated Parmesan cheese.
Polenta with Roasted Winter Veggies is a dish that has been around for centuries. It is believed to have originated in Italy, where it was a staple food for the poor. Polenta is made from cornmeal, which is a type of flour that is made from ground corn. The cornmeal is cooked in water or milk until it forms a thick porridge. Roasted vegetables are often added to polenta to give it flavor and texture. Winter vegetables, such as carrots, celery, and squash, are a good choice for this dish because they are hearty and flavorful.
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
1 cup polenta
3 cups water
1 teaspoon salt
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 cup of your choice of Winter Squash
Instructions
In a medium pot, bring the water to a boil and stir in the polenta. Cook over medium-low heat until thickened
Turn the heat to medium-low and cook until the polenta is tender, stirring occasionally
While the polenta is cooking, heat the olive oil in a skillet over medium heat. Add the onion, carrots, celery, & squash cook until softened
Stir the roasted vegetables into the polenta until combined
Season with additional salt and pepper, to taste
Serve warm
Why It Works
The polenta is cooked in a flavorful broth, which gives it a rich, savory flavor.
The roasted vegetables add sweetness, crunch, and color to the dish.
The polenta is cooked until it is creamy and tender, but still has a slight bite to it.
The dish is easy to make and can be tailored to your own taste preferences.