Delicious winter roasted vegetables with homemade polenta spread. You must try this one. I promise you won’t be disappointed.
Peel, wash, and cut veggies and then mix with the Italian seasoning or other herb mix of your preference, parsley, sesame seeds, salt and olive oil. Roast the vegetables 30 minutes in the oven at 450F on a baking sheet.
In the meantime, for the spread, bring water, milk, salt and basil to a boil in a pan on the stovetop. Slowly add the cornmeal and cook at medium heat for about 30 minutes until the mixture starts to be creamy and detaches from the sides.
After 30 minutes of roasting, take the vegetables from the oven. Spread the polenta on top, sprinkle with Parmesan cheese and bake for more 10 minutes at same temperature (450F).
Serve immediately. Warm is delicious but this is a recipe that keeps very well in the fridge and it is awesome served cold as well (the polenta becomes firmer).
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Very good! I did add a little extra water to the polenta and cooked it on medium low heat because I found that it was cooking too fast and drying out. Also, this recipe definitely will serve 10-12 people (we had plenty leftover). We ate it warm with our grilled fish tonight, but will have to try it cold with a sandwich for lunch this week. Thanks for a great veggie dish 
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