Name: Creamy Fontina Polenta with Roasted Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 3 cups assorted vegetables (carrots, zucchini, squash, peppers, onions, etc.); 2 Tbsp olive oil; salt & pepper; 3 cups milk; 3 cups chicken (or vegetable) stock; 4 Tbsp butter; 1/2 tsp salt; 1 3/4 cup coarse-ground cornmeal (polenta); 1 cup shredded fontina; 1/2 cup shredded parmesan; 2 oz cream cheese

Ingredients

Units Scale

3 cups assorted vegetables (carrots, zucchini, squash, peppers, onions, etc.)
2 Tbsp olive oil
salt & pepper
3 cups milk
3 cups chicken (or vegetable) stock
4 Tbsp butter
1/2 tsp salt
1 3/4 cup coarse-ground cornmeal (polenta)
1 cup shredded fontina
1/2 cup shredded parmesan
2 oz cream cheese

Instructions

Preheat the oven to 400 F.
Cut the vegetables into similarly-sized chunks, and toss in the olive oil with some salt and pepper. Spread evenly on a baking sheet and bake for 20-30 minutes, or until tender.
At the same time, prepare the polenta. Bring the milk, chicken stock, butter, and 1/2 tsp salt to a boil in a large saucepan.
Add the cornmeal, whisking to avoid clumping. Whisk until the mixture thickens, then turn the heat down to medium-low.
Continue to cook, whisking frequently, until very thick — about 20 minutes. Add the cheeses and mix until fully melted and incorporated.
Pour the polenta into a non-stick (or buttered) skillet. Reduce the oven temperature to 350 F and bake the polenta for 15-20 minutes, until it is beginning to set up. At this point your vegetables will have been done and sitting out for a little while, so add them on top of the polenta and bake for another 5-10 minutes.
Season with salt and pepper as needed.