Roasted Autumn Vegetables with Polenta



Roasted Autumn Vegetables
with Polenta

 I love Autumn and Autumn vegetables.  I love Polenta, too. So it stands to reason that these would be great together. Preheat the oven to 350 degrees. 

Wash and cut up an acorn squash in slices about 1/2 thick. Wash 1/2 pound of brussels sprouts and cut in half.  Wash, peel and quarter 4 carrots, peel and quarter 1 medium onion. Arrange in a large jelly roll pan in one layer.  Sprinkle with Olive Oil, salt and pepper.  Roast in oven about 25 minutes until the vegetables are tender. While the vegetables are roasting, make the Polenta

Polenta

In a very tall stock pot, bring 2 3/4 cups of heavily salted water to boil. 
In a separate bowl or measuring cup, whisk together 1 cup of water and 1 cup of Corn Meal.  Whisk until the mixture is smooth. Once the water in the stock pot boils, slowly pour in Corn Meal mixture, whisking constantly.  Continue to whisk every few minutes and cook for about 15 minutes.  The mixture will thicken and start to bubble and pop. (That is why you need a tall stock pot so that it does pop out on you).  Add 2 Tablespoons of Butter and stir until melted.  Cook for another 5 to 10 minutes.

To serve, place Polenta in an individual bowl and top with roasted vegetables. Feel free to substitute vegetables with any that you like.

Enjoy!

Deloris