Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables
This recipe was created on behalf of Vermont Creamery. Thank you for supporting my relationship with brands I love and trust so I can bring you unique content like this Creamy Rosemary Polenta with Maple & Sea Salt Roasted Vegetables. In one word, this dish is everything.
It’s no secret how much I love butter. It’s also no secret how much value I put in the importance of quality ingredients. I hope you’ve all been listening, but just in case you’re new around here, listen up: when you start with a first-rate product the finished result is incomparable. Spend a little extra time and money and buy quality products, people. I promise you it’s worth it. If the old adage “you are what you eat” is true, then I want to be cultured butter. Preferably with maple and sea salt.
You guys. Remember when I told you I was preparing a full turkey dinner this past weekend and told all my guests that they didn’t need to bring anything other than their smiling faces? First, don’t ever let me do that again. Second, remind me that it’s ok for guests to bring something more than a bag of potato chips. Third, this recipe has a whole stick of butter in it. If you’re afraid, I can’t help you but if this excites you, let’s be friends! Fourth, It’s beyond simple to make and after one bite you’re guests will be sighing in delight. (It’s only slightly awkward.) Lastly, be prepared that this makes a ton but it’s all good because I can tell you first hand that this makes incredible leftovers.
So where are we? Ah, yes, I love butter; especially cultured butter. The folks at Vermont Creamery were totally onto something when they decided to put maple syrup and little flecks of sea salt in their cultured butter. Be still my beating heart, this stuff is good. This particular dish is pure comfort food and has all the lovely, warm flavors you want in a fall dish. In my mind (admittedly a little warped), it’s the perfect way to highlight an unbelievably, awesome product: Cultured Butter with Sea Salt & Maple.
And if this dish isn’t enough to get you swinging from the rafters, Vermont Creamery is giving away a Year’s Supply of Butter. WHAT??? A year’s supply? Yes, and yes! It’s super simple to enter. All you have to do is write on their facebook page or email them at info@vermontcreamery telling them why you’re obsessed with butter. Remember that one time I told you I used to eat a stick of butter in one hand while shaking garlic powder into my mouth with my other hand? Yeah, a story like that is what they’re looking for. (Don’t judge, I was 8.) The giveaway ends this weekend so get on it, folks. And if you win, other than being totally jealous, I also want a dinner invitation. And I promise when you tell me I can’t bring anything, I won’t listen.Print
A creamy rosemary polenta topped with maple and sea salt roasted vegetables.
For the Polenta:
- 2 1/4 cups water
- 2 cups milk
- 4 tablespoons Vermont Creamery Cultured Unsalted Butter, divided
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup polenta
- 1/3 cup Parmigiano-Reggiano
- 1 tablespoon fresh, chopped rosemary
For the Vegetables:
- 1 large red onion, cut into eighths
- 1 lb brussels sprouts, halved
- 1 butternut squash, peeled and cut into 1-inch dice
- 1 small head cauliflower cut into 1-inch florets
- 1 bunch winter radishes, washed & cut in half
- 4 tablespoons Vermont Creamery Cultured Butter with Maple & Sea Salt
- 2 tablespoons pure maple syrup
- salt and pepper to taste
- Preheat oven to 400F degrees.
- On a large rimmed baking sheet, toss vegetables with 2 tablespoons melted butter and maple syrup. Season with salt and pepper. Roast for 30-40 minutes, turning vegetables every 10 minutes, until golden brown and softened. Remove from oven and toss with remaining 2 tablespoons Maple-Sea Salt Butter.
- While the vegetables are roasting, make polenta. In a large saucepan, bring water, milk and 1 tablespoon butter to a boil. Add salt and pepper and whisk into polenta. Whisk constantly for 3 to 4 minutes to prevent lumps.
- Simmer for 30 minutes, partially covered and stirring every 5 minutes, until the polenta is thick, smooth, and creamy.
- Add Parmesan and rosemary. Check for seasoning and adjust consistency by adding a bit of milk if too thick. Stir in last two tablespoons of butter. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
- Divide polenta between 4 bowls and top with 1/4 of the vegetables.
Vermont Creamery supplied me with the product for this post as well as snot ton of other butter. Pretty simple, I will blog for butter. Of course, all opinions are my own.