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
- 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. - 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.
- 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. - 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