Go Back
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


  • Preheat oven to 450º F. 
  •  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.
  • 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.
  • 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.
  • Stir the butter and parmesan into the polenta. 
  • To serve; spoon polenta into a wide shallow bowl and top with roasted vegetables.