This recipe serves four.
- 1 onion-peeled and diced 3/4-inch
- 1 white turnip, peeled and diced 3/4-inch
- 1 cup yellow turnip, peeled and diced less than 1/2-inch
- 2 parsnips, peeled and diced 3/4-inch
- 2 carrots, peeled and diced 3/4-inch
- 8 garlic cloves, peeled
- 8 shallots, peeled
- 1/4 cup extra virgin olive oil
- 1 tsp. fresh rosemary, chopped
- 41/2 cups chicken or vegetable broth
- 1 cup yellow cornmeal
- 3/4 cup fontina cheese, shredded or chopped if too soft to shred
- Salt and black pepper to taste
- Preheat oven to 400 °F.
- In a bowl, combine the onions, turnips, parsnips, carrots, garlic cloves, shallots, olive oil and rosemary. Toss well to coat everything with the olive oil and season to taste with salt and pepper. Lay vegetables out in a single layer on a baking sheet and place in the oven for about 30 minutes, stirring occasionally. The vegetables should be tender with some golden color.
- Meanwhile, prepare soft polenta by bringing the chicken broth to a boil in a heavy-bottom, oven-proof pan. Season the broth to taste with salt and pepper. While whisking, gradually drizzle in the cornmeal. Bring to a boil, cover and place in the oven for 20 minutes. Remove and stir in the fontina cheese.
- To serve, divide the polenta among four soup plates. Place a mound of the roasted vegetables over the polenta and garnish with some grated Parmesan cheese if desired. Enjoy!
Learn more on the Lincoln Culinary Institute Website.