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Ingredients

• 4 cups  cauliflower florets, (see Tip)
• 4 cups  cubed peeled butternut squash, (1 1/2-inch chunks)
• 1   medium onion, sliced
• 2 tablespoons  extra-virgin olive oil
• 1/2 teaspoon  garlic powder
• 3/4 teaspoon  freshly ground pepper, divided
• 1/4 teaspoon  salt
• 2 1/2 cups  vegetable broth, or reduced-sodium chicken broth
• 1 cup  water
• 3/4 cup  cornmeal
• 1 teaspoon  chopped fresh rosemary, or 1/2 teaspoon dried
• 2/3 cup  finely shredded Parmesan cheese, preferably Parmigiano-Reggiano

Description

Creamy Polenta Laced With Sharp Parmigiano-Reggiano Makes A Savory Bed For Sweet Roasted Vegetables. Butternut Squash And Cauliflower Florets Are Called For, But You Could Vary The Combination Of Roasted Vegetables Depending On The Season Or Your Cravings

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