Eating seasonally is delicious, but it isn’t always easy. I find that flexibility is key when eating seasonally, and versatile recipes like this Roasted Vegetable Polenta are great as the produce in my Tucson CSA share changes with the seasons.
While this late summer version of Roasted Vegetable Polenta features tender eggplant, plentiful summer squash, and sweet bell peppers, they could easily be swapped for hearty winder squash and dark leafy greens in the winter, or for sweet spring carrots and asparagus in the spring.
So, why is Roasted Vegetable Polenta so versatile? To put it simply, anything tastes good with a bowl of creamy, perfectly-salted, parmesan-laced polenta. And a heap of the freshest seasonal vegetables in Baja Arizona certainly doesn’t hurt.