Roasted Heirloom Pumpkin & Cauliflower with Cheesy Polenta
Some days, we think about living off this creamy, cheesy polenta alone. But then we remember to eat our vegetables too! The cauliflower and winter squash could be easily substituted with other items you have on hand, like mushrooms or sweet potato.
Preheat oven to 450 degrees F. Prepare the pumpkin or squash by carefully removing the peel. Cut in half and scoop out the seeds, then cut up into bite-sized cubes.
In a large rimmed baking dish, place the olive oil, cauliflower, pumpkin, and onion. Toss to coat vegetables with oil, then add salt and pepper to taste. Place in the oven and roast for 15 minutes. Remove from the oven, add the minced garlic, and stir all together. Return to the oven and roast for another 10-15 minutes, until all are cooked tender and just beginning to brown.
Meanwhile, prepare the polenta. In a small saucepan, bring the broth and water to a boil. Slowly add the cornmeal while simultaneously stirring with a whisk. Stir in the chopped rosemary. Make sure the mixture is completely smooth, then reduce heat and cover the pan. Simmer for 10-15 minutes, stirring once or twice. Cook until thickened to your liking, then add the cheese. Stir, taste, and add salt and pepper as needed.
Ladle a mound of polenta onto each plate, top with roasted vegetables, and serve.
Optional: If you prefer a thicker, more solidified polenta, you can finish it by baking in the oven. Cook as described above, then transfer to a greased baking dish. Bake in a 350 degree F oven for about 10 minutes, or until solidified. Allow to cool slightly, then cut into squares, remove from pan, and serve.