Polenta with Roasted Winter Vegetables and Gorgonzola

Ingredients

• 1 cup Polenta
• 4 cups Vegetable broth
• 1/4 cup Parmesan cheese
• 2 tablespoons Butter
• 1 pound Brussels sprouts
• 2 medium Carrots
• 2 medium Parsnips
• 2 tablespoons Olive oil
• 4 ounces Gorgonzola cheese
• 1 tablespoon Fresh thyme

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Prepare the vegetables: Trim the ends off the 1 pound of Brussels sprouts and cut them in half. Peel the 2 medium carrots and cut them into 1/2-inch thick rounds. Peel the 2 medium parsnips and cut them into 1/2-inch thick pieces. Place all the prepared vegetables in a large bowl.
3. 3Add the 2 tablespoons of olive oil and 1 tablespoon of fresh thyme to the bowl with the vegetables. Toss everything together until the vegetables are evenly coated. Season with salt and pepper (if desired, though not listed in ingredients).
4. 4Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30 minutes, or until the vegetables are tender when pierced with a fork and have some slightly caramelized edges.
5. 5While the vegetables are roasting, bring the 4 cups of vegetable broth to a boil in a large heavy-bottomed pot over medium-high heat.
6. 6Once the broth is boiling, gradually whisk in the 1 cup of polenta. Reduce the heat to medium-low and cook, stirring constantly with a whisk or wooden spoon, for 20-25 minutes. Continue stirring until the polenta is thick and creamy, with no gritty texture.
7. 7Remove the polenta from the heat. Stir in the 1/4 cup of Parmesan cheese and the 2 tablespoons of butter until fully melted and incorporated.
8. 8Serve the creamy polenta immediately. Top each serving with the roasted winter vegetables and crumble the 4 ounces of Gorgonzola cheese over the top.

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