Explore this recipe
Required Equipment
- Sheet pan
- Saucepan
- Whisk
- Wooden spoon
Utilized Devices
Cooking Techniques
- roasting
- simmering
- whisking
Ingredients
- 420 gButternut squash — peeled and cubed
- 300 gBrussels sprouts — halved
- 150 gRed onion — sliced into wedges
- 30 mlOlive oil
- 15 mlMaple syrup
- 6 gKosher salt — divided
- 1 gFreshly ground black pepper
- 170 gCoarse yellow cornmeal
- 720 mlVegetable broth
- 240 mlWhole milk
- 28 gUnsalted butter
- 100 gShredded sharp cheddar
- 6 gFresh parsley — chopped
Instructions
Heat the oven to 425°F (220°C). Toss the squash, Brussels sprouts, and red onion with the olive oil, maple syrup, 1/2 teaspoon salt, and pepper. Roast on a sheet pan until caramelized, 22 to 25 minutes.
Meanwhile, bring the broth and milk to a simmer in a saucepan. Slowly whisk in the cornmeal and remaining salt.
Cook the polenta over low heat, stirring often, until thick and creamy, 12 to 15 minutes.
Stir in the butter and cheddar until melted and smooth.
Spoon polenta into bowls and top with the roasted vegetables and parsley.
Chef Tips
- ⭐Keep the polenta warm over very low heat with a splash of milk if it thickens too quickly.
- ⭐Cut the squash pieces evenly so everything caramelizes at the same pace.
- ⭐Finish with a drizzle of olive oil for extra richness.
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Nutritional Highlights
- ✓Comforting gluten-free dinner option
- ✓Roasted vegetables add fiber and vitamin A
- ✓Cheddar provides calcium and protein
Dietary Notes
Compliant With
Allergens
- Contains dairy (butter, cheddar, milk)
FAQ
Can I use instant polenta?
Yes—follow the package timing, then stir in the butter and cheddar once it thickens.
What other vegetables work here?
Try roasted carrots, cauliflower, or fennel for a similar sweet-savory topping.
Nutrition
| Calories | 520 |
| Protein | 18 g |
| Carbs | 62 g |
| Fat | 23 g |