INGREDIENTS
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3 large red and/or yellow sweet peppers, cut into 1-inch strips
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5 medium carrots, cut into 3/4-inch pieces
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2 medium parsnips, peeled and cut into 1-inch pieces
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1 medium fennel bulb, cored and cut into 1/2-inch wedges
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1 medium red onion, cut into 1/2-inch wedges
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2 tablespoonsolive oil
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1/2 teaspoonsalt
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1/4 teaspoonground black pepper
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4 cupsmilk
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1 cuphot water
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1 teaspoonsalt
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1 teaspoongarlic powder
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1/4 teaspoonground black pepper
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1 1/2 cupsyellow cornmeal
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1/2 cupgrated Parmesan cheese
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1/3 cupshredded fresh basil
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1/4 cupwhipping cream
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1/2 cupshredded Fontina cheese (2 ounces)
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1 teaspoonsnipped fresh thyme