The minute the weather starts getting cooler, I begin to crave this casserole. It is filled with colorful root vegetables, in season right now. The base is a cheese and herb polenta that is sure to fill you up on a cool fall day!
Keep reading for the recipe…
I have been making this casserole for years and it is the ideal meal this time of year. It is a vegetarian main dish that will satisfy even all you meat-lovers out there!
Start by roasting parsnips, carrots, fennel and more. Meanwhile, you make an herb and cheese polenta that is layered on the bottom of a casserole dish. Top with the roasted root vegetables and top with (my favorite!) Fontina cheese.
This recipe is a wonderful vessel to incorporate some new vegetables into your mealtime repertoire. If you have never tried parsnips or fennel, now is the time! I also find this recipe reheats well. You will not only have dinner, but leftovers for a few days too!
Follow this link for the full recipe –> http://vegetarian.betterrecipes.com/roasted-root-vegetable-and-polenta-casserole.html
via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/11/06/roasted-root-vegetable-and-polenta-casserole/
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