VEGETABLES
3 Tbsp EVOO, divided
1 large turnip, peeled
3 small red onions
2 medium parsnips, peeled
3 medium carrots, peeled
2 Tbsp fresh thyme leaves
3 garlic cloves, pressed
2 tsp sugar
3/4 tsp salt
1/2 tsp coarsely ground black pepper
POLENTA
4 1/2 cups milk
1 large fresh rosemary sprig
1 cup instant polenta (yellow cornmeal can he substituted for the instant polenta. To substitute yellow cornmeal, prepare milk as directed in Step 3. After discarding rosemary and returning milk to a simmer, slowly add cornmeal, whisking constantly. Reduce heat to medium low. Cook 5 minutes whisking frequently. Continue as recipe directs.) PS I actually grind my own cornmeal from my summer batch that I dehydrated.
1 ounce Parmesan cheese grated (30 grams)
2 ounces (60 grams) sharp white cheddar cheese, shredded, PS I now can tell the difference between aged and non-aged cheese and actually don't like any cheddar that is not aged.
1/2 tsp salt
1/4 tsp coarsely ground black pepper
DIRECTIONS
PREP TIME 25 MINUTES TOTAL 55 MINUTES 6 SERVINGS CALORIES 380
1. Preheat oven to 450. Brush large sheet pan with 1/ Tbsp oil , set aside. Cut turnip into 1/2 inch pieces and onions into wednes. Cut parsnips and carrots on a bias into 1/4 inch slices.
2. Combine turnip, onions, parsnips, carrots, remaining 2 1/2 Tbsp oil, thyme, pressed garlic, sugar, salt and black pepper in Stainless Mixing Bowl; mix well. Spread vegetable mixture evenly over prepared sheet pan; roast 35 to 40 minutes or until edges of vegetables are golden brown. Remove sheet pan from oven; keep vegetables warm.
3. For polenta, combine milk and rosemary sprig in 3 qt saucepan; heat over medium heat until milk comes to a simmer. Remove Saucepan from heat; cover and let stand 5 minutes. Remove (Tongs) and discard rosemary sprig from milk. Return Saucepan to stovetop. Remove from heat. Stir in cheeses, salt and black pepper; mix well. To serve, divide polenta among serving plates; top with roasted vegetables.
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