Roasted Winter Vegetables over Creamy Polenta

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Roasted Winter Vegetables over Creamy Polenta

November 8, 2017
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Roasted Winter Vegetables over Creamy Polenta

Creamy polenta is a perfect match for roasted winter vegetables – this is a recipe you’re sure to make again & again!

This makes a delicious main dish or a fabulous side too. The creamy polenta is also great with chicken caccitore or chicken marbella.

Roasted Winter Vegetable Medley over Creamy Polenta

It’s brussels sprout season!

I have to admit, our family has grown to be huge brussels sprouts fans over the last few years.  We love separating the leaves and roasting them in the oven until they are crisped up and crunchy.  We eat them like chips in the evening, sitting by the fire watching television.

Roasted Winter Vegetable Medley over Creamy Polenta

This time, I kept them halved and included in-season butternut squash and dense, earthy mushrooms.  The combination is heavenly and the perfect comfort food for this time of year.

Roasting brussels sprouts in a super high oven allows the heat to caramelize on the surface of each piece, creating a crisp edge of flavor and texture.

Roasted Winter Vegetable Medley over Creamy Polenta

This creamy polenta recipe will be your new favorite.

The creamy bed of cheesy polenta is the perfect foundation for this roasted vegetable medley!

Brussels Sprouts

I love buying my brussels sprouts on the stalk so I know they are super-fresh.  They are easy to cut from the large stem and stores easily in the fridge.

Here’s the ingredients you need to make creamy polenta:

  • water
  • milk
  • golden polenta
  • butter
  • Parmesan
Roasted Winter Vegetable Medley over Creamy Polenta

 Let’s make the roasted winter vegetables, step by step:

Halved vegetables on baking sheet: Brussels sprouts, mushroom, and butternut squash

Add all the veggies to a baking pan in a single layer.

Drizzle vegetables with olive oil

Drizzle with California Olive Oil, along with a bit of balsamic vinegar and spices.

Look for the COOC seal so you know you’re getting 100% fresh California EVOO.

Coat veggies with olive oil and bake

Toss all the veggies to coat and pop in the oven for 30 minutes, turning halfway through.

Baked vegetables

30 minutes later, you’ve got beautiful roasted winter vegetables, ready to be devoured!

To serve the creamy polenta and vegetables:

Spoon the polenta into a shallow bowl and top with a healthy portion of the veggies.  Sprinkle fresh chopped chives and serve.

Roasted Winter Vegetable Medley over Creamy Polenta

An easy, lovely weeknight meal is less than an hour away and all the ingredients are ripe and in season at your local market.  

Get goin’!

Roasted Winter Vegetable Medley over Creamy Polenta

For the roasted winter vegetables:

we chose:

  • brussels sprouts
  • butternut squash
  • mushrooms

you could also add:

  • peppers
  • broccoli
  • delicata squash
  • beets
  • carrots
  • wedge of cabbages
  • onions

See what’s in season here!

Dig in and enjoy!

Roasted Winter Vegetable Medley over Creamy Polenta

Clif Family Polenta Tots

Love polenta? We do too. The best thing to do with leftover creamy polenta is to fry it!

These addictively delicious Polenta Tots are from the food truck at Clif Family Winery in Napa, California. They are a fun snackable bite perfect for sharing. If you’ve never had polenta cooked this way, you’re in for a treat!

creamy polenta and vegetables

Roasted Winter Vegetable Medley over Creamy Polenta

Susan the CA Grown Mom
Creamy polenta is a perfect match for roasted winter vegetables – this is a recipe you're sure to make again & again!
5 from 3 votes
Prep Time 10 minutes
Cook Time 45 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 411 kcal

Ingredients
  

  • 10-15 brussels sprouts halved
  • 1 butternut squash skin removed and cubed
  • 6-8 large mushrooms thickly sliced
  • 2 TBSP olive oil
  • 1 TBSP balsamic vinegar
  • Salt and pepper
  • 5-7 chives chopped

For the Polenta

  • 4 cups water
  • 1 cup milk
  • 1 cup polenta
  • 1 TBSP butter
  • 1/4 cup shredded Parmesan

Instructions
 

  • Preheat oven to 450 F
  • In a saucepan, add the water and milk and bring to a boil. Add the polenta and stir. Lower heat to low and continue stirring occasionally until the polenta is creamy, about 40 minutes.
  • Add the chopped veggies onto a baking sheet. Drizzle with olive oil, balsamic and salt & pepper. Toss to coat and place in oven for 30 minutes, turning hallway through
  • Once the polenta is done, add in the butter and cheese. Stir to mix well.
  • Spoon polenta into bowl and top with the roasted veggies. Top with chopped chives

Notes

Enjoy with a glass of wine. Cheers!

Nutrition

Calories: 411kcalCarbohydrates: 63gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 19mgSodium: 180mgPotassium: 1140mgFiber: 6gSugar: 10gVitamin A: 20664IUVitamin C: 80mgCalcium: 275mgIron: 3mg
Keyword Polenta, Vegetarian
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

This recipe adpated from Cheesy Polenta with Roasted Vegetables by Williams-Sonoma.

Lamb Loin Chops with Roasted Brussels Sprouts

While you’re at it, try this too: Lamb Loin Chops recipe with Roasted Brussels Sprouts

These Lamb Loin Chops are served with delicious Roasted Brussels Sprouts and a tasty Mustard Mint Sauce. It’s hard to believe you haven’t tried this recipe already, right?

Roasted Brussels Sprouts and Butternut Squash Medley with Pecans and Pomegranate

This Roasted Brussels Sprouts and Butternut Squash with Pecans and Pomegranates is loaded with fabulous fall flavor – and California grown goodness!

Roasted Brussels Sprouts and Butternut Squash Medley with Pecans and Pomegranate

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