Cheesy Polenta with Roasted Vegetables
Ingredients
- Kosher salt and freshly ground pepper
- 1 cup (5 oz./155 g) polenta
- 3/4 lb. (375 g) butternut squash, peeled, seeded and cubed
- 1/2 lb. (250 g) brussels sprouts, halved
- 3 Tbs. olive oil
- 1 Tbs. balsamic vinegar
- 1 Tbs. unsalted butter
- 3/4 cup (3 oz./90 g) shredded fontina cheese
- 2 Tbs. grated Parmesan cheese
- Chopped fresh flat-leaf parsley for garnish
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