If you read this column with any regularity, you know I love vegetables.  I never miss Dragonfly Farm and Springdell Farm at the Westford Winter Farmers Market.  They still have so many delicious vegetables available.  It may not be the flashy tomatoes and brilliant squash of the summer months, but there are many jewels to be found, even in December, thanks to the hard work of these farmers.

One way I like to serve vegetables is over fried polenta.  Sometimes I make my own polenta, so I can add herbs and cheese right while it’s cooking.  But, I do appreciate the ready-made tubes of polenta you can buy in the stores.  It’s quick and easy and just the right consistency for pan-frying.  I’m including the prepared polenta in this recipe, but feel free to make your own if you’re so inclined.

The vegetables listed here are what I used on this particular day, but feel free to add or subtract based on your preferences and what you can find at the farmer’s market.  You’re looking for a good sized cookie sheet full of any mixed chopped vegetables.  I will say, though, that I’ve never been a fan of turnips.  However, when I was talking to the folks at Dragonfly Farms, they were raving about the turnips.  They said the flavor was very mild, so I bought a few and sure enough, the turnips were pretty good in this dish.  So if you’re on the fence about turnips, give the ones at Dragonfly Farm a try!

Ingredients:

• 1 small winter squash (I used a confetti squash I got from Fat Moon Farm)
• 1 large or 2-3 small turnips
• 1 quart Brussels sprouts
• 3 medium carrots
• 1 large or 2-3 small red potatoes
• 1 medium red onion
• 1 teaspoon fresh thyme leaves
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• Salt and pepper to taste
• 18 ounce tube prepared polenta
• Butter for frying
• Additional balsamic vinegar and thyme leaves for garnish

Directions:

1. Preheat the oven to 400 degrees.
2. Cut the winter squash in half.  Remove seeds, peel the squash, and dice the flesh into bite-sized pieces.  Place the squash on a large rimmed baking sheet.
3. Wash the turnip.  Dice and add to the baking sheet.  Wash the Brussels sprouts.  If the sprouts are small, just toss them onto the baking sheet.  If they’re large, cut them in half or quarters first.  Wash (and peel if necessary) the carrots.  Cut into thick coins and add to the tray.  Wash the red potato and dice—no need to peel it.  Remove the skin from the red onion, then coarsely chop the onion into bite-sized pieces.  Add to the tray.
4. Once all the vegetables are on the tray, mix them around to get it as close to a single layer as possible.  Drizzle three tablespoons of both olive oil and balsamic vinegar over the vegetables.  Add the fresh thyme leaves and salt and pepper to taste.  Stir gently to coat the vegetables.  Bake at 400 degrees for approximately 45 minutes, stirring once or twice, until the vegetables are lightly browned and tender.
5. When the vegetables have about 20 minutes left, begin the polenta.  Open the tube of polenta and cut into rounds approximately 1/2” thick.  In a large skillet over medium low heat, melt 1 tablespoon butter.  Place as many polenta rounds as will fit into the skillet (unless you have a really enormous skillet, you’ll probably have to do at least two batches).  Fry for about 5 minutes on each side, until the outside gets a tiny bit crispy, adding more butter as necessary.
6. Place three pieces of polenta on each plate.  Drizzle a splash of balsamic vinegar over the polenta, then add a generous scoop of roasted vegetables.  Garnish with a pinch of fresh thyme leaves.

I serve this as a main dish, but it works fine as a side dish as well—just use only one or two rounds of polenta per person.