Ingredients
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1 head fennel
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4 tbsp olive oil
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1 (16 oz) bag frozen cauliflower florets (do not thaw)
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1 (14 oz) pkg cubed butternut squash
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1 (18 oz) pkg refrigerated prepared polenta
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1 cup Italian parsley
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4 oz crumbled goat cheese
Steps
1
Preheat oven to 400°F. Cut the fennel in half through the root end and slice each half thinly. Transfer to a baking sheet and toss with 2 tbsp olive oil, salt, and pepper. On a separate baking sheet, toss the cauliflower and the squash with remaining 2 tbsp olive oil, salt and pepper. Roast cauliflower, squash, and fennel for 15 min., turning once.
2
While vegetables roast, slice the polenta and place in a microwave-safe bowl. Add ½ cup water and microwave until hot, about 4 min. Stir until smooth and creamy (it should have the texture of mashed potatoes).
3
Remove fennel from the oven and raise heat to 450°F. Roast cauliflower and squash for another 5–10 min. or until tender and golden. Chop parsley. Transfer the polenta to a serving dish or platter and top with the roast vegetables. Garnish with chopped parsley and crumbled goat cheese.
