Roasted Romanesco with Polenta
Iain Bagwell
Yields 6 Servings Cook Time 45 mins
AuthorJulia Lee

Roasted vegetables are just what we crave in cooler weather. For a next-level dinner, San Francisco recipe developer Julia Lee spoons them over creamy polenta with a lemony salsa verde. If you’re not familiar with broccoli romanesco (sometimes simply called “romanesco”), it’s related to cauliflower but looks far more exotic, with its chartreuse color and dense spirals—and tastes milder and sweeter. Look for it at grocery stores and farmers’ markets.

How to Make It

1

Preheat oven to 450°. In a 2-qt. glass measuring cup or microwave-safe bowl, combine polenta, 5 cups water, and 1/2 tsp. salt. Microwave, stirring every 5 minutes or so, until polenta is thick and tender, 25 to 30 minutes total.

2

Meanwhile, on a rimmed baking sheet, toss sausages, broccoli romanesco, onion, mushrooms, 2 tbsp. oil, and 1/2 tsp. salt. Roast until browned, stirring occasionally, 25 to 30 minutes total.

3

In a food processor, pulse remaining 2 tbsp. olive oil, the parsley, thyme, pine nuts, capers, lemon zest, and lemon juice until parsley is minced. Add to sausage mixture and toss to combine. Season to taste with more salt.

4

Stir butter and grated parmesan into polenta. Spoon polenta onto a rimmed platter and top with sausage mixture. Serve with shaved parmesan to sprinkle on top.

Ingredients

 1 ⅓ cups polenta
 1 tsp kosher salt, divided
 3 mild or spicy Italian sausages, casings removed, torn into 1-in. chunks
 1 head broccoli Romanesco (about 1 lb.), trimmed and cut into florets
 1 medium onion, cut into 1-in. chunks
 8 oz medium mushrooms, halved
 4 tbsp extra-virgin olive oil, divided
 ¾ cup packed flat-leaf parsley leaves
 1 tbsp fresh thyme leaves
 ¼ cup toasted pine nuts
 2 tbsp drained jarred capers
 Zest of 1 lemon
 Juice of 1⁄2 lemon
 3 tbsp unsalted butter
  cup freshly grated parmesan cheese, plus shavings for serving

Directions

1

Preheat oven to 450°. In a 2-qt. glass measuring cup or microwave-safe bowl, combine polenta, 5 cups water, and 1/2 tsp. salt. Microwave, stirring every 5 minutes or so, until polenta is thick and tender, 25 to 30 minutes total.

2

Meanwhile, on a rimmed baking sheet, toss sausages, broccoli romanesco, onion, mushrooms, 2 tbsp. oil, and 1/2 tsp. salt. Roast until browned, stirring occasionally, 25 to 30 minutes total.

3

In a food processor, pulse remaining 2 tbsp. olive oil, the parsley, thyme, pine nuts, capers, lemon zest, and lemon juice until parsley is minced. Add to sausage mixture and toss to combine. Season to taste with more salt.

4

Stir butter and grated parmesan into polenta. Spoon polenta onto a rimmed platter and top with sausage mixture. Serve with shaved parmesan to sprinkle on top.

Roasted Romanesco with Polenta