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Baked Halloumi and Root Vegetables on Polenta

Baked Halloumi and Root Vegetables on Polenta

Baked Halloumi cheese and savoury roasted root vegetables piled on top of cheesy, buttery polenta.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • For the polenta:
  • 4 cups vegetable broth
  • 1 cup polenta
  • 1 tsp salt
  • 1/4 cup parmesan cheese grated
  • 1/4 cup asiago cheese grated
  • 1/4 cup goat cheese crumbled
  • 1/4 cup butter
  • For the vegetables:
  • 2 cups butternut squash diced
  • 2 cups sweet potato diced
  • 1 cup rutabaga diced
  • 1/2 red onion chopped
  • 2 garlic cloves minced
  • 3 Tbsp olive oil
  • 2 Tbsp white balsamic vinegar
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp herbes de Provence
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups halloumi cheese cubed

Instructions
 

  • On a baking sheet toss the vegetables with the garlic, oil, vinegar, herbs and S&P.
  • Place in the oven at 425 for 30 minutes.
  • While the vegetables roast, make the polenta.
  • Bring the broth and salt up to a boil and slowly whisk in the polenta. Turn the heat down to low and cook, whisking often, for about 25 minutes.
  • Stir in the cheeses, the butter and S&P to taste.
  • After the vegetables have cooked for 30 minutes in the oven add the halloumi to the pan and return to the oven for 10 minutes.
  • Serve the polenta with the vegetables and halloumi piled on top.
Keyword Baked Halloumi, Baked Halloumi and Root Vegetables on Polenta, Roasted Root Vegetables
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