This was good and it is “safe” for the whole household, although next time I will cook it longer. The cauliflower was a bit crunchy still. It was also kind of bland and needed more salt. It was good change from the boiled/steamed cauliflower that I am used to.
4 servings | Active Time: 45 minutes | Total Time: 45 minutes
- · 8 cups cauliflower florets (1 large head)
- · 1 medium onion, sliced
- · 2 tablespoons olive oil
- · 1/2 teaspoon garlic powder
- · 3/4 teaspoon ground pepper, divided
- · 1/4 teaspoon salt
- · 2 1/2 cups turkey broth (from freezer)
- · 1 cup water
- · 3/4 cup cornmeal
- Preheat oven to 500°F.
- Toss cauliflower and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
- Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
Per serving : 336 Calories; 14 g Fat; 5 g Sat; 5 g Mono; 20 mg Cholesterol; 44 g Carbohydrates; 14 g Protein; 9 g Fiber; 688 mg Sodium; 812 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat
From EatingWell: November/December 2007 http://www.eatingwell.com/recipes/roasted_winter_vegetables_with_cheesy_polenta.html