I always try to make at least one really good meal.
I usually try to make something that we haven’t had in a while,
or something new altogether.
This recipe falls in both categories.
We’ve definitely had polenta and roasted vegetables before,
but not together.
And I have no ideas why we haven’t.
It was delicious.
Polenta with Fontina, Parmesan, & Roasted Vegetables
(slightly adapted from Williams-Sonoma)
3 tablespoons olive oil, plus more for pan
1 small eggplant, cut into 3/4 inch pieces
2 small zucchini, cut into 3/4 inch pieces
2 small yellow squash, cut into 3/4 inch pieces
1 red onion, cut into 3/4 inch pieces
salt and freshly ground pepper
1 cup stone-ground polenta
2 tablespoon butter
1 cup grated Parmesan cheese
2 cups shredded Fontina cheese
Preheat the oven to 450 degrees.
In a large bowl, combine the eggplant, zucchini, squash, and red onion. Drizzle with 3 tablespoons oil, season with salt and pepper, toss to combine. Arrange in a single layer on a prepared baking sheet.
Roast, tossing once, until the vegetables are caramelized, 20-25 minutes. Set aside. Reduce the oven temperature to 350 degrees.
Meanwhile, in a heavy saucepan, bring 4 cups salted water to a boil over medium heat. Stir the polenta constantly for about 5 minutes, until it begins to thicken. Reduce the heat to low and stir frequently, until the polenta is soft, about 25 minutes. Add the butter, parmesan, and fontina and stir until the cheese is melted. Pour the polenta into a prepared baking dish and smooth the top.
Bake until the polenta begins to set, about 15 minutes. Remove from the oven and top evenly with the roasted vegetables. Continue to bake until the vegetables are heated through, about 15 minutes. Serve the polenta directly from the dish.
(I served this with brown butter seared scallops.)