Roasted vegetables are the clear winner for fall and winter meals, and this easy recipe doesn’t disappoint! Local polenta makes a filling base to serve these over and you want to add a protein on the side or right on top it will really round out the meal. A thick cut pork chop, roasted chicken, or salmon will go perfectly. For vegetarians try tossing cubed tofu, white beans, or chickpeas right into the roasting pan.
For this batch of roasted vegetables I pulled out a few sweet Hakurei turnips and small butternut squash. They both cook a little quicker than the usual roasted root vegetables like beets, carrots, etc. Feel free to use fresh or dried rosemary for this, just toss everything in a big cast iron skillet.
While that bakes, cook the polenta according to package directions. When it’s thick and creamy you can stir in butter and cheese. I use nutty gruyere here, but you can really try anything like goat, parmesan, cheddar, or fontina. Serve warm with a spoon!
Rosemary Roasted Vegetables & Creamy Polenta
1 small butternut squash, peeled and cubed
1 – 2 hakurei turnips, cubed
2 tablespoons olive oil
1-2 tablespoons fresh minced rosemary (or 1 -2 teaspoons dried)
1/2 teaspoon salt
1 cup polenta
4 cups water
2 tablespoons butter
1/2 cup grated gruyere cheese
Preheat oven to 425°F
Place the butternut squash and turnips in a large cast iron skillet and toss with the oil, rosemary, and salt. Bake for 30 – 40 minutes until the vegetables are soft and brown at the edges. Take the pan out and shake vigorously a few times while cooking.
While the vegetables roast, make the polenta. Bring 4 cups of water and a large pinch of salt to a boil, whisk in the polenta and reduce the heat to a low simmer. Cook, stirring frequently until the polenta is very thick and creamy, about 20 minutes. Remove from heat and stir in the butter and cheese. Add salt and pepper to taste.
Serve the roasted vegetables over the polenta, garnish with fresh rosemary and grated cheese.
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