While I love blue cheese, I understand that it’s not for everyone. If you don’t like blue cheese, try some shredded havarti or just leave the cheese off.
- 1 parsnip
- 1 rutabaga
- 1–2 red beets
- 1tablespoon olive oil
- 4 cups water
- 1/2 teaspoon sea salt
- 1 cup polenta
- 1/2 teaspoon black pepper
- 2 tablespoon fresh parsley
- 1 tablespoon butter
- 1 ounce blue cheese (see note)
- 2–3 tablespoons toasted pecan pieces
- Preheat oven to 425˚. Peel and cut the parsnip and rutabaga into 1/4″ cubes. Toss with 1/2 tablespoon olive oil and spread out into a thin layer in a roasting pan. Then take the beet, peel and cut into 1/4″ cubes. Toss with remaining 1/2 tablespoon olive oil and spread out into a thin layer next to the parsnips or in a separate roasting pan. If you aren’t worried about all pink veggies, toss the beets, rutabaga, and parsnips together at once. Roast for 20-25 minutes until all vegetables are tender.
- While vegetables roast, bring the 4 cups water to a boil with the 1/2 teaspoon sea salt. In a steady stream, pour the polenta in the water while whisking. Continue to whisk the polenta until thick.
- Once thick, let the polenta cook for 25 minutes*, stirring every five minutes to ensure polenta isn’t stuck to the bottom of the pan. Remove from heat and stir in butter and parsley.
- Once polenta and vegetables are done, turn on the broiler and divide polenta into two large oven-safe bowls and top with roasted vegetables. Sprinkle with blue cheese and place under the broiler for 1-2 minutes, checking every 15 seconds or so, until cheese is melted and lightly browning. Remove from the broiler and serve with a sprinkle of pecans.
*I followed the instructions from The Kitchn which calls for cooking the polenta longer. Taste and cook for as long as you feel necessary.
* A few commenters mentioned the blue cheese combo didn’t work for them. If you’re concerned, proceed without the cheese.