Polenta with Fontina and Roasted Vegetables

Bake a pan of polenta until it gets crispy at the edges, and then top it with any vegetables your heart desires. Here, roasted summer vegetables pair with fontina, a mild melting cheese. But this is a fantastic recipe all year long: try it in the fall or winter with butternut squash, mushrooms and Gorgonzola. Serve this dish with a salad of field greens.
Average Customer Rating:
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4
 out of 
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1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Polenta with Fontina and Roasted Vegetables
Review 1 for Polenta with Fontina and Roasted Vegetables
4 out of 5
4 out of 5
anniebonny
,Indianapolis
,IN
Indianapolis
September 21, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Yummy Vegetable dish
September 21, 2013
Reasonably easy warming dish for early fall. The polenta is delish and I like that you make it from scratch instead of relying on that concrete that comes ready made. I never understood why anyone would buy that stuff.
I added a few garlic cloves to the veg to amp it up a bit. Nice vegetarian meal and could be vegan with the elimination of the cheese and butter.
Pros: Good Value, Easy, Healthy, Appearance, Adaptable, Will Make Again, attractive