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Creamy Fontina Polenta with Roasted Vegetables

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

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

  1. Preheat the oven to 400 F.
  2. 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.
  3. 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.
  4. Add the cornmeal, whisking to avoid clumping. Whisk until the mixture thickens, then turn the heat down to medium-low.
  5. Continue to cook, whisking frequently, until very thick — about 20 minutes. Add the cheeses and mix until fully melted and incorporated.
  6. 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.
  7. Season with salt and pepper as needed.