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Polenta with Roasted Cauliflower, Yukon Potatoes and Pine Nuts

Polenta with Roasted Cauliflower, Yukon Potatoes and Pine Nuts

his dish was born out of being tired of the ol‘ pasta rut but wanting something comforting, a little decadent and full of flavor without a lot of fat. This does the job. The perfect gluten-free main dish in the winter, this will have you wanting to save a bit extra for leftovers. Control yourself! With savory potatoes and cauliflower in a rich marinara over crispy-on-the-outside, soft-on-the-inside polenta, this is a great show-off dish that is not a lot of effort.

Polenta with Roasted Cauliflower, Yukon Potatoes and Pine Nuts

Serves Four

1 cauliflower, cut into florets
2 large Yukon potatoes, diced
2 - 3 garlic cloves, minced
2 1/2 T. low sodium vegetable broth, divided
2 T. low sodium tamari or soy sauce, divided
2 T. nutritional yeast, divided
2 t. dried basil
1 t. fennel seeds
Salt and pepper to taste

Preheat oven to 425 degrees.

On a parchment-lined baking sheet with low sides, combine the florets, potatoes, garlic, 2 T. broth, 1 T. tamari, and spices. Mix carefully with a spatula until everything is coated and in a single layer. Roast for 15 minutes, stir with a spatula, and add 1/2 T. remaining broth and 1 T. remaining tamari. Roast another 15 minutes and remove from the oven.

1 lb. prepared, tube-shaped organic polenta, cut into 1/2-inch circles
1 t. olive oil
16 oz. marinara
1 cup tomato purée
2 T. nutritional yeast
4 T. pine nuts, toasted
Fresh basil, optional

Lightly oil a large sauté pan and heat over medium-high heat for two minutes. Place the polenta circles on the pan and let them cook for three minutes, then turn with a spatula and cook three minutes more. Spoon the cauliflower-potato mixture over the top of the polenta. Mix together the marinara, purée and nutritional yeast in a small bowl and then spoon over the top of the vegetables, spreading with a spatula or the back of a spoon until everything is covered. Cook for 20 minutes over medium-low heat. Garnish each plate with 1 T. toasted pine nuts and fresh basil. Enjoy!

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