Recipe for a Winter's Day

This will warm you up on a cold day.  It's incredibly good!


Roasted Root Vegetable and Polenta Casserole

Roasted Vegetables:
2 parsnips (about 1/2 lb total), peeled and cut into 1-inch pieces
5 carrots (about 1/2 lb total), peeled and cut into 1-inch pieces
3 large sweet peppers (red and yellow), cored, seeded, and cut into 1-inch wide strips
1 bulb fennel (about 1/2 lb), rinsed, sliced in 1-inch wide strips
1 red onion, cut into 1/2-inch wedges
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Polenta:
4 cups milk
1 cup hot water
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups cornmeal
1/2 cup grated Parmesan cheese
1/3 cup fresh basil leaves, shredded

Topping:
1/4  cup heavy cream
1/2 cup shredded Fontina cheese
1 teaspoon fresh thyme leaves

1.  For vegetables:  In large bowl, mix parsnips, carrots, peppers, fennel, red onion, oil, salt, and pepper.   Spread in single layer in roasting pan.  Roast in 375 degree oven for 45 minutes, stirring halfway through cooking time.
2.  For polenta:  In large saucepan, combine milk, water, garlic powder, salt, and pepper.  Bring to a simmer over medium-high heat.  Whisk in cornmeal; cook, whisking, until thick and smooth, about 3 minutes.  If too thick, add a little more hot water.  Stir in Parmesan and basil.  Coat a 9-by-13-inch baking pan with nonstick spray.  Spread polenta in dish.  Arrange vegetables over polenta.
3.  For topping:  Drizzle the cream on top of vegetables in pan.  Sprinkle with fontina and thyme leaves.  Bake at 375 degrees for 25 minutes.  Let sit a few minutes before cutting.