Iain Bagwell
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.
This recipe, and others like it, can be found in the article “15 Fast and Fresh Dinner Ideas That Will Be Your Fall Go-Tos.”
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.
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.
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.
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.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.