Roasted Winter Root Vegetables Over Creamy Polenta with Marinara

Preheat the oven to 205°C (400°F) with a rack positioned in the center, and line a rimmed baking sheet with parchment paper.

Peel the carrots, parsnips, butternut squash, and red onion using a vegetable peeler, then cut them on a cutting board with a chef's knife into uniform 2 cm pieces.

Place the cut carrots, parsnips, butternut squash, and red onion into a large mixing bowl, add 30 ml extra virgin olive oil, 5 g chopped rosemary, 3 g fresh thyme, 4 g kosher salt, and 1 g black pepper, and toss thoroughly until all pieces are evenly coated.

Spread the seasoned root vegetables in a single uncrowded layer across the lined rimmed baking sheet, transfer to the oven, and roast at 205°C (400°F) for 35 to 40 minutes, turning once halfway through, until edges are caramelized and centers are tender.

While the vegetables roast, heat 15 ml extra virgin olive oil in a small saucepan over medium-low heat, add the minced garlic, and sauté gently for 1 to 2 minutes until fragrant and translucent without browning.

Pour 400 g canned crushed tomatoes, 1 g dried oregano, and 2 g kosher salt into the small saucepan with the garlic, reduce heat to low, simmer uncovered for 15 minutes while stirring occasionally with a silicone spatula, then remove from heat and fold in 5 g torn fresh basil.

In a heavy-bottomed saucepan, combine 750 ml vegetable broth, 250 ml whole milk, and 3 g kosher salt, and bring the liquid to a rolling boil at 100°C (212°F) over medium-high heat.

Slowly pour 180 g coarse yellow cornmeal in a steady thin stream into the boiling liquid while whisking continuously with a whisk to prevent clumps from forming.

Turn the heat down to low, cover the saucepan partially with a lid, and simmer the polenta for 30 minutes, stirring vigorously every 5 minutes with a wooden spoon across the bottom of the pan to prevent sticking and scorching.

Remove the saucepan from heat, immediately add 30 g cubed cold unsalted butter, 40 g finely grated parmesan cheese, and 1 g black pepper, and stir vigorously with the wooden spoon until thoroughly melted and glossy.

Divide the warm polenta evenly among 4 shallow serving bowls using a serving spoon, indent the center of each portion slightly, ladle the warm marinara sauce over the center if using, and mound an equal portion of roasted root vegetables directly on top.

Garnish each assembled bowl with additional fresh thyme leaves and cracked black pepper if desired, and serve immediately while piping hot.