Polenta with Pinto Beans and Roasted Vegetables

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Polenta with Pinto Beans and Roasted Vegetables

 

large pinch of saffron threads

1 1/2 quarts plus 1 tablespoon hot water

2 medium red onions, cut into 6 wedges each

5 tablespoons extra-virgin olive oil

1 1/2 pounds cauliflower (from 1 small head), separated into 1-inch florets

1 medium sweet potato, peeled and cut into 1-inch cubes salt and freshly

ground pepper

2 garlic cloves, very thinly sliced

1 15-ounce can pinto beans, drained

1 14-ounce can diced tomatoes with their juices

1/2 cup dry white wine

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1 1/2 cups instant polenta

1/2 cup freshly grated Parmesan cheese

 

Preheat the oven to 450 degrees. In a small bowl, cover the saffron with 1

tablespoon of the hot water and set aside. On a rimmed baking sheet, toss

the onion wedges with 1 tablespoon of the olive oil. In a large roasting

pan, toss the cauliflower and sweet potato with 2 tablespoons of the olive

oil. Season all of the vegetables with salt and pepper and roast for 10

minutes, adding the garlic to the onions in the last 3 minutes. Remove the

onions and garlic from the oven. Add the beans, tomatoes and their juices,

wine, cumin, crushed red pepper and saffron water to the cauliflower and

sweet potatoes; roast for 10 minutes longer. Meanwhile, in a medium

saucepan, bring the remaining 1 1/2 quarts of water to a boil. Whisk in the

polenta; cook over moderate heat, whisking constantly, until thickened,

about 5 minutes. Stir in the remaining 2 tablespoons of olive oil and 1/4

cup of Parmesan; season with salt and pepper. Spoon the polenta into 4

bowls. Stir the onions and garlic into the other vegetables, season with

salt and pepper and ladle over the polenta. Serve, passing the remaining

Parmesan at the table. Serves 4.