Roasted Vegetable & Polenta Stacks

Name: Roasted Vegetable & Polenta Stacks
Ingredients: One 18-oz [510-g] tube precooked polenta, cut into ½-in [12-mm] rounds; 1 small white onion, cut into ½-in [12-mm] slices; 2 golden beets, peeled and cut into ½-in [12-mm] slices; 1 red beet, peeled and cut into ½-in [12-mm] slices; 1 medium sweet potato, unpeeled and cut into ½-in [12-mm] slices; 2 Tbsp extra-virgin olive oil; 3 Tbsp unsalted butter; 3 Tbsp all-purpose flour; 1 bay leaf; 2 cups [480 ml] whole milk; One 2-inch [5-cm] rosemary sprig; 1 tsp ground nutmeg; Fine sea salt and freshly ground black pepper; Fine sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Vegetarian Heartland

By Shelly Westerhausen Worcel

Published 2017

About

These vegetable stacks are not only visually stunning but beyond simple to whip up! Choose vegetables that are all about the same width so that they will easily stack. You are also welcome to swap in any other round vegetable that you’d like. Thick zucchini or eggplant would be delicious if making this dish in the summer.

Ingredients

One 18-oz [510-g] tube precooked polenta, cut into ½-in [12-mm] rounds
1 small

Sauce
Vegetarian
Winter

Method

Preheat the oven to 425°F [220°C]. Line two baking sheets with parchment paper.

Arrange the polenta and onion in the center of the prepared baking sheets and the beets and sweet potatoes around the edges. Arrange the vegetables in a single layer, being careful not to overcrowd