Polenta with Roasted Fall Veggies | Savory
This beautiful fall side-dish is substantial enough to serve as a vegetarian main course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savoryonline.com.
Ingredients
- 1 head fennel
- 4 tbsp olive oil
- 1 (16 oz) bag frozen cauliflower florets (do not thaw)
- 1 (14 oz) pkg cubed butternut squash
- 1 (18 oz) pkg refrigerated prepared polenta
- 1 cup Italian parsley
- 4 oz crumbled goat cheese
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