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

Topping:

• 1/4 cup heavy cream (or whipping cream)
• 1/2 cup shredded fontina cheese (or mozzarella)
• 1 tsp fresh thyme leaves

Vegetables:

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

Polenta:

1. In large saucepan combine milk, water, garlic powder, salt and pepper.
2. 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.
3. Stir in Parmesan and basil.

Topping:

1. Coat 13×9 (stainless) pan with cooking spray.
2. Spread polenta in pan and arrange vegetables over polenta. Drizzle cream on top. Sprinkle with cheese and thyme.
3. Bake in 375deg oven 25 min. Let cool slightly before cutting.