Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables

  • Yield: 4 servings 1x


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


  1. Preheat oven to 400F degrees.
  2. 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.
  3. 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.
  4. Simmer for 30 minutes, partially covered and stirring every 5 minutes, until the polenta is thick, smooth, and creamy.
  5. 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.
  6. Divide polenta between 4 bowls and top with 1/4 of the vegetables.