Polenta and Roasted Root Vegetable Casserole

Polenta and Roasted Root Vegetable Casserole was pinched from <a href="http://www.bhg.com/recipe/polenta-and-roasted-root-vegetable-casserole/" target="_blank">www.bhg.com.</a>
INGREDIENTS
3 large red and/or yellow sweet peppers, cut into 1-inch strips
5 medium carrots, cut into 3/4-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 medium fennel bulb, cored and cut into 1/2-inch wedges
1 medium red onion, cut into 1/2-inch wedges
2 tablespoonsolive oil
1/2 teaspoonsalt
1/4 teaspoonground black pepper
4 cupsmilk
1 cuphot water
1 teaspoonsalt
1 teaspoongarlic powder
1/4 teaspoonground black pepper
1 1/2 cupsyellow cornmeal
1/2 cupgrated Parmesan cheese
1/3 cupshredded fresh basil
1/4 cupwhipping cream
1/2 cupshredded Fontina cheese (2 ounces)
1 teaspoonsnipped fresh thyme
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