====== Polenta and Roasted Root Vegetable Casserole ======

Preheat oven to 375F

**Roasted Vegetables:**
  *4 parsnips (1lb) peeled and cut into 1" pieces
  *8 carrots (~3/4 lb) peeled and cut into 1" pieces
  *3 large sweet peppers (red & yellow) cored, seeded, cut into 1" strips
  *1 bulb fennel (~1/2 lb) rinsed, sliced into 1" strips
  *1 red onion (large) cut into 1/2" wedges
  *2 Tbsp olive oil
  *1/2 tsp salt
  *1/4 tsp black pepper

**Polenta:**
  *4 cups milk
  *1 cup hot water
  *1 tsp garlic powder
  *1 tsp salt
  *1/4 tsp black pepper
  *1 1/2 cup cornmeal
  *1/2 cup grated Parmesan cheese
  *1/3 cup (1 container) fresh basil leaves, shredded
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**Topping:**
  *1/4 cup heavy cream (or whipping cream)
  *1/2 cup shredded fontina cheese (or mozzarella)
  *1 tsp fresh thyme leaves

**Vegetables:**
   - In large bowl, mix parsnips, carrots, peppers, fennel, red onion, oil, salt and pepper. Spread in single layer on roasting pan.
   - Roast in 375F oven 45 min., stirring halfway through.

**Polenta:**
   -  In large saucepan combine milk, water, garlic powder, salt and pepper.
   - Bring to a simmer over medium-high heat. Whisk in cornmeal, cook, whisking, until thick and smooth, 3 min. If too thick, add a little more hot water.
   - Stir in Parmesan and basil.

**Topping:**
   - Coat 13x9 (stainless) pan with cooking spray.
   - Spread polenta in pan and arrange vegetables over polenta. Drizzle cream on top. Sprinkle with cheese and thyme.
   - Bake in 375deg oven 25 min. Let cool slightly before cutting.


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{{tag>food vegetarian maincourse}}