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Creamy Rosemary Polenta +...Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables

Name: Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Cuisine: International
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

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Cuisine

International

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Servings

4 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

The recipe Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables can be made in about 45 minutes. This recipe serves 4 and costs $2.87 per serving. This main course has 645 calories, 18g of protein, and 30g of fat per serving. 7090 people have made this recipe and would make it again. If you have ground pepper, water, cauliflower, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Mountain Mama Cooks. It is a good option if you're following a gluten free diet. Overall, this recipe earns a tremendous spoonacular score of 97%. Similar recipes include Chocolate Caramel Sea Salt Smoothie, Medaglioni Di Polentan E Prosciutto Al Forno – Baked Polenta Medallions With Ham, and Winter Roasted Vegetables With Balsamic Dressing.

DeliciousTastyWell Prepared

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

Cooking Instructions

01
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.
02
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.
03
Add salt and pepper and whisk into polenta.
04
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.
05
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.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023