Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables

Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables is a gluten free main course. One portion of this dish contains approximately 18g of protein, 30g of fat, and a total of 646 calories. For $2.87 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have butternut squash, butter, ground pepper, and a few other ingredients on hand, you can make it. It is perfect for Winter. This recipe is liked by 7090 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Mountain Mama Cooks. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. Users who liked this recipe also liked Potatoes Roasted with Rosemary and Sea Salt, Rosemary Garlic & Sea Salt Roasted Chickpeas, and Polenta With Roasted Winter Vegetables.

Servings: 4

 

Ingredients:

1 lb brussels sprouts, halved

4 tablespoons Vermont Creamery Cultured Unsalted Butter, divided

4 tablespoons Vermont Creamery Cultured Butter with Maple & Sea Salt

1 butternut squash, peeled and cut into 1-inch dice

1 small head cauliflower cut into 1-inch florets

1 tablespoon fresh, chopped rosemary

1/4 teaspoon fresh ground black pepper

2 tablespoons pure maple syrup

2 cups milk

1/3 cup Parmigiano-Reggiano

1 cup polenta

1 bunch winter radishes, washed & cut in half

1 large red onion, cut into eighths

1 teaspoon salt

salt and pepper to taste

2 1/4 cups water

Equipment:

baking sheet

oven

sauce pan

whisk

bowl

Cooking instruction summary:

Preheat oven to 400F degrees.On a large rimmed baking sheet, toss vegetables with 2 tablespoons melted butter and maple syrup. Season with salt and pepper. Roast for 30-40 minutes, turning vegetables every 10 minutes, until golden brown and softened. Remove from oven and toss with remaining 2 tablespoons Maple-Sea Salt Butter. While the vegetables are roasting, make polenta. In a large saucepan, bring water, milk and 1 tablespoon butter to a boil. Add salt and pepper and whisk into polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 30 minutes, partially covered and stirring every 5 minutes, until the polenta is thick, smooth, and creamy. Add Parmesan and rosemary. Check for seasoning and adjust consistency by adding a bit of milk if too thick. Stir in last two tablespoons of butter. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.Divide polenta between 4 bowls and top with 1/4 of the vegetables.

 

Step by step:


1. Preheat oven to 400F degrees.On a large rimmed baking sheet, toss vegetables with 2 tablespoons melted butter and maple syrup. Season with salt and pepper. Roast for 30-40 minutes, turning vegetables every 10 minutes, until golden brown and softened.

2. Remove from oven and toss with remaining 2 tablespoons Maple-Sea Salt Butter. While the vegetables are roasting, make polenta. In a large saucepan, bring water, milk and 1 tablespoon butter to a boil.

3. Add salt and pepper and whisk into polenta.

4. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 30 minutes, partially covered and stirring every 5 minutes, until the polenta is thick, smooth, and creamy.

5. Add Parmesan and rosemary. Check for seasoning and adjust consistency by adding a bit of milk if too thick. Stir in last two tablespoons of butter. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.Divide polenta between 4 bowls and top with 1/4 of the vegetables.


Nutrition Information:

Quickview
645k Calories
17g Protein
30g Total Fat
83g Carbs
33% Health Score
Limit These
Calories
645k
32%

Fat
30g
46%

  Saturated Fat
18g
114%

Carbohydrates
83g
28%

  Sugar
21g
24%

Cholesterol
78mg
26%

Sodium
1230mg
54%

Get Enough Of These
Protein
17g
36%

Vitamin A
21850IU
437%

Vitamin C
171mg
208%

Vitamin K
216µg
206%

Manganese
1mg
60%

Potassium
1626mg
46%

Folate
175µg
44%

Fiber
10g
43%

Calcium
423mg
42%

Vitamin B6
0.81mg
41%

Phosphorus
376mg
38%

Vitamin B1
0.51mg
34%

Vitamin B2
0.58mg
34%

Magnesium
135mg
34%

Vitamin E
4mg
30%

Selenium
16µg
24%

Vitamin B5
2mg
23%

Iron
3mg
21%

Vitamin B3
4mg
21%

Copper
0.35mg
17%

Vitamin D
2µg
14%

Zinc
1mg
13%

Vitamin B12
0.7µg
12%

covered percent of daily need
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