Sunset+201810

03

MAKE IT
NOW

Shopping Tip

Though related to cauliflower,

broccoli romanesco looks far

more exotic, with its chartreuse

color and dense spirals—and

it tastes milder and sweeter.

Sometimes simply called

“romanesco,” it’s available at

grocery stores and farmers’

markets.

ROASTED ROMANESCO

with POLENTA

Roasted vegetables

are what we crave in

cooler weather. For a

fabulous we eknight

dinner, San Francisco

recipe developer Julia

Lee spoons them over

warm polenta with a

lemony salsa verde.

Microwave the polenta

while you’re roasting

the vegetables.

(^3) ⁄ 4 cup packed flat-leaf parsley
leaves
1 tbsp. fresh thyme leaves
(^1) ⁄ 4 cup toasted pine nuts
2 tbsp. drained jarred capers
Zest of 1 lemon
Juice of^1 ⁄ 2 lemon
3 tbsp. unsalted butter
(^1) ⁄ 3 cup freshly grated parmesan
cheese, plus shavings for
serving

1. Preheat oven to 450°. In a
   2-qt. glass measuring cup or
   microwave-safe bowl, com-
   bine 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.


2. Meanwhile, on a rimmed
   baking sheet, toss sausages,
   broccoli romanesco, onion,
   mushrooms, 2 tbsp. oil, and

(^1) / 2 tsp. salt. Roast until
browned, stirring occasion-
ally, 25 to 30 minutes total.

3. In a food processor, pulse re-
   maining 2 tbsp. olive oil, the
   parsley, thyme, pine nuts, ca-
   pers, lemon zest, and lemon
   juice until parsley is minced.
   Add to sausage mixture and
   toss to combine. Season to
   taste with more salt.


4. Stir butter and grated par-
   mesan into polenta. Spoon
   polenta onto a rimmed plat-
   ter and top with sausage
   mixture. Serve with shaved
   parmesan to sprinkle on top.
   PER SERVING 581 Cal., 58% (339 Cal.)
   from fat; 17 g protein; 38 g fat (12 g sat.);
   42 g carbo (6.7 g fiber); 1,210 mg sodium;
   59 mg chol. GF (if made with gluten-free
   sausages)

SERVES 4 TO 6 / 45 MINUTES

11 ⁄ 3 cups polenta

About 1 tsp. kosher salt, divided

3 mild or spicy Italian sausages,

casings removed, torn into

1-in. chunks

1 head broccoli romanesco

(about 1 lb.), trimmed and

cut into florets

1 medium onion, cut into 1-in.

chunks

8 oz. medium mushrooms,

halved

4 tbsp. extra-virgin olive oil,

divided

DIGITAL BONUS Get

inventive takes on all

your comfort food favorites

at sunset.com/comfortfood.

86 OCTOBER 2018 ❖ SUNSET