Roasted Romanesco with Polenta
A vegetarian main course that pairs nicely with an Argentine Chardonnay
Servings 4
Ingredients
- 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
Instructions
- Preheat oven to 450ยบ 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.