Polenta & Harvest Veggies
What roasted vegetables go well with polenta?
Butternut squash, acorn squash and Brussels sprouts pair well with polenta. Toss them with olive oil, balsamic vinegar and cinnamon, roast at 450°F for 20 to 25 minutes, and spoon them over creamy polenta made with a roll of San Gennaro Traditional Italian Polenta, stock and Parmesan.
This simple dish can feed a crowd or is substantial enough to serve as a main course for family dinner. Balsamic roasted veggies are paired with a creamy polenta.
Ingredients
Polenta
- 1 roll San Gennaro Traditional Italian Polenta
- 1 Tablespoon olive oil
- 1 cup chicken or vegetable stock
- ¼ cup parmesan, grated
Roasted Veggies
- 1 small butternut squash, peeled, seeded and cubed
- 1/2 lb brussels sprouts, cleaned + halved
- 1 acorn squash, cut into 1” chunks
- 3 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper (optional)
- Salt & pepper
Method
Pre-heat oven to 450°F.
Place the veggies on a baking sheet lined with parchment paper. Drizzle with olive oil and balsamic vinegar. Toss to combine. Season with cinnamon, cayenne, salt and pepper. Toss to coat. Spread the vegetables into a single layer and roast, stirring once about halfway through, until fork-tender and golden brown, 20 to 25 minutes.
While your veggies are roasting, make the creamy polenta. Cut 1 roll of San Gennaro Traditional Italian Polenta into 1” cubes. Place the cubes of polenta in a medium sized saucepan and cover with chicken or vegetable stock. Cook on medium heat, stirring frequently, until the cubes of polenta have softened and broken down. This should take about 10 to 15 minutes. You can use an immersion blender to help make things nice and creamy. Lower the heat to simmer and stir in the parmesan.
Remove veggies from oven, give the polenta a stir, and it’s time to enjoy.
In shallow bowls, serve creamy polenta topped with a spoonful of warm, roasted veggies. Garnish with a sprinkle of parmesan and drizzle of balsamic.
