Rosemary Roasted Root Vegetable and Polenta Bowl
Ingredients
- 1 12-oz. pkg. cubed butternut squash (3 cups)
- 4 medium parsnips, cut diagonally into 1-inch pieces
- 5 medium carrots, cut diagonally into 1-inch pieces
- 2 large red onions, cut into 1-inch wedges
- 2 Tbs. olive oil
- 11/2 Tbs. chopped fresh rosemary
- 1 cup polenta or corn grits
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. coarsely chopped fresh rosemary
- 1/4 cup (2 oz.) finely grated Parmesan cheese
- 2 Tbs. butter, divided
- 1 lb. cremini mushrooms, quartered (6 cups)
- 4 cloves garlic, minced (4 tsp.), divided
- 1/2 oz. dried porcini mushrooms, coarsely ground in spice mill or coffee grinder (1/4 cup ground)
- Coarsely chopped fresh rosemary or Italian parsley
Instructions
Rosemary-Roasted Root Vegetable and Polenta Bowl serves 4 original recipe by Vegetarian Times.
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