Garlic Roasted Romanesco on Cheesy Polenta with Fresh Tomato Sauce

romanesco, garlic roasted romanesco on cheesy polenta with fresh tomato sauce, vegetarian, meatless monday, roasted romanesco

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  • 2 small romanesco
  • 3 TBS olive oil
  • 1 large garlic clove
  • 1 tsp salt
  • For the Polenta
  • 1 cup corn meal
  • 1 1/2 cups milk
  • 1 cup water
  • 1 TBS butter, optional
  • 1 cup grated Parmesan Cheese plus a little extra for sprinkling at the end
  • 1/2 tsp freshly ground pepper
  • salt to taste
  • 1 1/2 cups tomato sauce
  • 1/4 cup toasted pine nuts


  • Preheat the oven to 400°
  • While the oven is heating, add the olive oil to a small saucepan over low heat. Mince or press the garlic and add it to the oil and let it heat slowly. Do not let the garlic fry. Remove from heat.
  • Add the romenescos to a baking pan, add about a half a cup of water and cover with foil. Place in the over and let steam for half an hour.
  • Reduce the heat to 350°, remove the romanesco and generously brush with the garlic oil.
  • Cover and steam for 15 minutes. Repeat.
  • Take it out of the over, generously brush with garlic oil and return to the oven one more time but uncovered.
  • While the romenesco is cooking make the polenta. Add the milk and water to 4 quart sauce pan and bring to a boil. Add the cornmeal. When it starts to thicken add the Parmesan cheese and the black pepper. If using add the butter. If it seems too thick add a little milk Adjust seasoning with salt.
  • Heat up the tomato sauce.
  • To plate: Add the polenta to a bowl and surround it with tomato sauce, top with the romanesco. Grate some Parmesan on top and sprinkle with the pine nuts

Keywords: romanesco, polenta,