Roasted Root Vegetables With Polenta Recipe (2024)

Made this on Saturday evening for some friends. I also used rainbow carrots. Worked well. Since no fennel enters my body ever, used a medium celeriac which added an additional layer of flavor- caramelizes as it roasts; forgot to buy red onion, but had a few leeks so used instead. What could be bad? Made the marinara and served as described. Rave reviews.
Note: I always do polenta in the oven at 350 and found that it cooked too fast at 375...wasn't as creamy as usual.

Grease the casserole before adding the polenta. And, this is the best kind of vegetarian comfort food.

Made but guilty of considerable changes--no marinara, no parm, cooked at 350F. Was focused on polenta as I had never made it before. I REALLY like the no fuss oven method. I had to add ~1/2 cup water 3 times for a cup of coarse red mill brand polenta; next time will prob just make it (this brand) 5:1 water to polenta. Topped w/chopped parsley tossed in OO and balsam vinegar. The fennel was dazzling with this combo. Polenta was creamy goodness; looking forward to trying sauteing slices tomorrow.

I had cook this recipe once before with the polenta in a shallow, wide dish. This time I made it in a 2 quart souffle dish and it was perfect and creamy. The water cooked off of the polenta more rapidly in a shallow, wide dish than it did in the deep dish. Something to think about when you try this recipe.

This was delicious--though I didn't use the parsnip. I increased the other vegetables and then stirred shredded Fontina cheese into the polenta with the butter. Warming and soothing for a cold night!

Made this Sunday in a huge batch to take for lunch throughout the week. It was great reheated. I roasted carrots, sweet potato, red peppers, and onions. Totally delicious, and I can't wait to try it with different kinds of vegetables.

I made this to accompany Obama's short ribs (also on the Times Cooking site) for a holiday dinner. It was a huge hit and went beautifully with the braised ribs.

Calling all vegetarians, this recipie is scrumptious! The carnivores in the house will be asking you to make it again. The combination of vegetables and the methodology for the polenta are five star winners. Simply whole food. Yes! Thank you Ms Shulman

There was no fennel at the store so I did without and added extra carrots and parsnips. Using rainbow carrots gave it an incredible color, great for company. Not up to making a sauce so I warmed diced tomatoes with chopped sundried tomatoes for those who wanted it. Worked very well.

I had low expectations going in, but this turned out delicious! I used rainbow carrots and swapped out the fennel and parsnips for turnips and rutabaga. Used a larger dish for the polenta (recipe calls for 2QT dish) and the polenta and veggies were done at the same time.

Just a thought, I will never understand why somebody bothers to even use this wonderful recipe and yet, changes almost everything and writes about it. Why bother? It was and is perfect as is; I was brought up with polenta as a staple, a perfect vegetarian dish in every way.

The recipe is talking about DRY polenta. Not the kind that's already prepared (which is what you are describing).

I made polenta in the oven tonight and it was perfect.

Not even close to enough for 4-6 people. I cooked this for 4 vegans (pretty svelte 30 year old women) and was so ashamed that there wasn't enough to feed them a decent meal. Would definitely recommend making more polenta and throwing some more veg in.

This dish is incredibly delicious. Made as listed, but cooked the polenta and veggies separately.

This is one of my favorite winter recipes! I made this with parsnip, rutabaga, carrots, red onion, and fennel this evening and it was such a hit - and so healthy! I cooked for the first 20 min on 350 but cranked it up to 375 for the last 20. The polenta was creamy and the veggies were perfect!

I’m intrigued by parsnip. I would do this again. Like the polenta cooking alongside

2-10-23? Carrots, onion, Japanese sweet, parsnips, gold taters. Didn’t pull,rosemary out before it started to self destruct! Very tasty. Made creamy polenta on stove top and added grana padana. Very tasty. Very versatile. Try cauliflower, Brussels.

Can someone explain why you'd put the polenta and the vegetables in the oven at the same time when the veggies roast 30-40 minutes and the polenta takes 45-55 minutes? I've cut the carrots and fennel in larger pieces and put them in 5 minutes later - we will see how this works!

We love this dish! When I prepare this for my wife and daughter we always go back for seconds. I often add other root veg like rutabaga and radish with delicious results. For the polenta I use a shallow glass 2qt baking pan place it top rack of my oven above veg on metal baking sheet on the rack below. The polenta does take 60min in my oven and I always check it along the way, as directed. I slowly heat about a cup of jarred marinara in a buttered pan. And thats it, hugs all around :)

Instead of polenta, we had this over leftover Eric Kim's Thanksgiving stuffing - yum!

Fantastic recipe. It's easy to make, delicious, and versatile. I made the original recipe, but it's nice to know other vegetables and cheeses can be substituted. The fennel is a milder flavor than I thought it would be and blends in with the other vegetables well. Cooking the polenta in the oven works well.

We felt this was delicious! We made some sautéed shrimp and left out the marinara. Added red pepper and broccoli to the veggies. Polenta on the stove. Really good!

Perhaps 1 quart of water is a typo!? I would have gone with 1 cup. 90 minutes later and adding the remaining half of the polenta (that I bought wrapped up like a sausage) to the quart of water and transitioning it to a sauce pan and whisking it the polenta finally firmed up barely enough to have a semblance of a firm texture.

Made this sans the fennel. Used fresh parsnips from my spring csa—The flavor was refreshing! Used raos marinara sauce and we are a happy bunch.

This is a good base recipe for variations. Just made it with zucchini, peppers and leeks as the veggies and roasted tomatoes instead of marinara.

This is a great template. I modified it a bit for taste and necessity - roasted potatoes, carrots, sweet potatoes, and onion at 425. Made the polenta on the stove, with a combination of parm and grana padano. Topped with marinated cannellini beans (lemon, olive oil, garlic). Delicious and filling :)

I took the super lazy approach with pre-cooked polenta and a can of marinara. All I did was chop and roast the veggies! Then when I was ready to eat the meal (lunch the next day) I heated everything up. Tried sautéing polenta then veggies in butter one day, and heating in the toaster oven (polenta first, then veg on top). Both were delicious!!