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Roasted Romanesco with Polenta

Roasted Romanesco with Polenta

A vegetarian main course that pairs nicely with an Argentine Chardonnay

Course Main Dishes
Cuisine American
Keyword Roasted Romanesco with Polenta
Servings 4
Author adapted from Sunset Magazine


  • 1-1/2 cups polenta
  • 1-1/2 teaspoon coarse kosher salt, divided
  • 1 head romanesco, about 1 lb. cut into florets
  • 1 medium white onion, cut into 1-inch pieces
  • 8 oz. mushrooms, halved
  • 4 tablespoons extra virgin olive oil
  • 3/4 cup Italian parsley, stems removed
  • 1 tablespoon thyme leaves
  • 1/4 cup toasted pine nuts
  • 1 tablespoon drained jarred capers
  • 1 lemon, zested, 1/2 juiced
  • 3 tablespoons butter
  • 1/3 cup grated parmesan


  1. Preheat oven to 450º F. 

  2.  Line a rimmed baking sheet with parchment paper, toss romanesco, onions, and mushrooms, 2 tablespoons olive oil, and 1/2 teaspoon salt. Roast until brown, stirring occasionally for 30-35 minutes.

  3. Meanwhile in a large pot, bring 6 cups of water and 1 teaspoon of salt to a boil. Slowly whisk in the polenta. Turn heat down to a simmer, stirring often until polenta has thickened, about 5-10 minutes.

  4. In a mini food processor, pulse 2 tablespoons olive oil, parsley, thyme, pine nuts, capers, lemon zest, lemon juice until parsley is minced. Add to roasted vegetables and mix.

  5. Stir the butter and parmesan into the polenta. 

  6. To serve; spoon polenta into a wide shallow bowl and top with roasted vegetables.