EN D-O F-T H E-WEEK I TA L I A N: ROSEMARY-ROASTED ROOT VEGETABLE AND POLENTA BOWL SERVES 4
For hearty that’s healthy, you can’t beat a roasted veggie-polenta combo. Lots of great do-aheads in the recipe make this an ideal dish for entertaining, too. Vegetables 1 4 5 2 2 1½
12-oz. pkg. cubed butternut squash (3 cups) medium parsnips, cut diagonally into 1-inch pieces medium carrots, cut diagonally into 1-inch pieces large red onions, cut into 1-inch wedges Tbs. olive oil Tbs. chopped fresh rosemary
3 To make Mushrooms and Broth: Melt 1 Tbs. butter in large non-stick skillet over medium-high heat. Add cremini mushrooms; sauté 5 minutes, or until golden. Add 1 tsp. garlic, and cook 10 seconds. Season with salt and pepper, if desired. Set aside.
Polenta 1 1 1 ¼
To make Polenta: Preheat oven to 350°F. Mix 3 cups water, polenta or corn grits, garlic, rosemary, and ½ tsp. salt in 8-inch-square metal baking dish. Season with salt and pepper, if desired. Bake, uncovered, 30 minutes, or until all liquid is absorbed and polenta is tender. Sprinkle with cheese. Cover with foil, and cool. Cut into 4 squares.
cup polenta or corn grits clove garlic, minced (1 tsp.) tsp. coarsely chopped fresh rosemary cup (2 oz.) finely grated Parmesan cheese
Boil 2 2⁄3 cups water, porcini mushrooms, and remaining 3 tsp. garlic in medium saucepan 15 minutes, or until reduced to 1 1⁄4 cups. Whisk in remaining 1 Tbs. butter. Season with salt and pepper, if desired.
Mushrooms and Broth 2 1 4 ½
Tbs. butter, divided lb. cremini mushrooms, quartered (6 cups) cloves garlic, minced (4 tsp.), divided oz. dried porcini mushrooms, coarsely ground in spice mill or coffee grinder (¼ cup ground) Coarsely chopped fresh rosemary or Italian parsley
1 To make Vegetables: Preheat oven to 425°F. Toss together all ingredients in large bowl. Season with salt and pepper, if desired, and divide between two large baking sheets. Roast 30 minutes, or until vegetables are tender and brown in spots, tossing occasionally and switching baking sheets halfway through baking.
52 MARCH 2016
Place 1 Polenta square in each bowl. Top with 1 cup 1 4 cup Mushrooms. Sprinkle with rosemary, Vegetables and ⁄ 1 4 cup Broth over top. and spoon ⁄ Make-ahead instructions: Prepare recipe three to five days ahead through step 4, and refrigerate components. Warm Polenta, Mushrooms, and Vegetables on baking sheet in 400˚F oven 8 to 10 minutes. Reheat broth in saucepan on stove. PER SERVING 511 CAL; 13 G PROT; 15 G TOTAL FAT (6 G SAT FAT); 87 G CARB; 20 MG CHOL; 461 MG SOD; 16 G FIBER; 16 G SUGARS