3 large parsnips, peeled and chopped into ½ inch pieces
1 rutabaga, peeled and chopped into ½ inch pieces
2-3 red beets, peeled and chopped into ½ inch pieces, beet greens reserved and chopped as well
2-3 tablespoon olive oil
8 cups water
1 teaspoon sea salt
2 cups coarsely ground cornmeal
1 teaspoon black pepper
2 tablespoons butter
4 ounces blue cheese or aged swiss cheese
parsley, as garnish
Instructions
Preheat oven to 425.
Toss parsnips and rutabagas together with 1 tablespoon olive oil. Spread in a single layer on a baking sheet.
Toss beets in ½ a tablespoon olive oil and spread in a single layer on a separate baking dish (this is to avoid painting all the other veggies).
Roast both pans for 25-35 minutes or until all vegetables are nice and tender.
Meanwhile, in a large pot, boil water with salt. Pour in cornmeal and stir frequently until mixture has thickened. Once thick, reduce heat and stir occasionally for 20-25 minutes. Remove from heat and stir in butter and additional salt, if needed.
Next, prepare the beet greens. Add 1½ tablespoons of olive oil to pan over medium heat. Add greens and saute until they have wilted. Add salt and pepper to taste.
Once all vegetables, polenta, and greens are done, turn your broiler on high. Divide polenta, then greens, then root vegetables among serving dishes (must be oven safe). Top with cheese and broil for 2-3 minutes, until cheese has melted and browned a little.
Top with parsley and serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/11/07/roasted-root-vegetables-polenta/