New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

One-Pan Roasted Vegetables and Polenta Recipe

✍️ Mark Bittman, Yotam Ottolenghi, Yasmin Fahr, Amanda Hesser, Sheela Prakash, Andy Baraghani, Sam Sifton, Claire Saffitz, Christian Reynoso, Melissa Clark 📅 Unknown ⏱️ 1 min read 🕐 Scraped: December 04, 2025

Summary: In this hands-off meal, the oven softens cornmeal into porridge-like polenta and also roasts and broils vegetables. Once the polenta has baked until set, it gets crumbled and tossed with a wintery mix of vegetables (here, brussels sprouts and sweet potato, but carrots, parsnips and winter squash also work).

I made this last night, and the benefit of how the recipe is written is

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Author

Mark Bittman, Yotam Ottolenghi, Yasmin Fahr, Amanda Hesser, Sheela Prakash, Andy Baraghani, Sam Sifton, Claire Saffitz, Christian Reynoso, Melissa Clark

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🌍 New York Times

CENTER-LEFT Bias (-1.0)

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