Roasted Root Vegetables with Creamy Polenta

This warming creamy polenta dish sticks to your ribs without weighing you down, flavored by hardy root vegetables and alliums, featuring locally grown mushrooms! 3 servings, or 6 if you are a light eater! 

Ingredients:

• 1 cup polenta

• 3.5 cups vegetable, chicken, or beef broth

• ½ cup grated parmesan or other grated dry cheese

• 2 tbsp butter

• ½ cauliflower, cut into small pieces

• 1 parsnip, peeled and diced

• 1 zucchini, diced

• 4 oz mushroom, sliced

• 1-2 cloves garlic, minced

• 1 onion, diced

Directions:

1. Preheat oven to 425 degrees. 

2. On a large baking sheet, toss the cauliflower, parsnips, and mushrooms with 2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.

3. Roast for 20 minutes. Add the zucchini, onion, and garlic. Toss and roast for another 15-20 minutes.

4. Season with olive oil salt, pepper, thyme, and rosemary

5. While the vegetables roast, bring broth of choice to a boil in a medium pot. Slowly whisk in the polenta. Reduce heat to low, cover, and cook, stirring occasionally, for 5-10 minutes.

6. Once the polenta is thick, stir in the cheese and butter. Season with salt and pepper to taste.

7. Divide the polenta into bowls and top with a generous serving of the roasted vegetables.

Optional: top with an egg, chicken, salmon, or any meat to boost protein.