This recipe was created on behalf of Vermont Creamery. Thank you for supporting my relationship with brands I love and trust so I can bring you unique content like this Creamy Rosemary Polenta with Maple & Sea Salt Roasted Vegetables. In one word, this dish is everything.


It’s no secret how much I love butter. It’s also no secret how much value I put in the importance of quality ingredients. I hope you’ve all been listening, but just in case you’re new around here, listen up: when you start with a first-rate product the finished result is incomparable. Spend a little extra time and money and buy quality products, people. I promise you it’s worth it. If the old adage “you are what you eat” is true, then I want to be cultured butter. Preferably with maple and sea salt.


You guys. Remember when I told you I was preparing a full turkey dinner this past weekend and told all my guests that they didn’t need to bring anything other than their smiling faces? First, don’t ever let me do that again. Second, remind me that it’s ok for guests to bring something more than a bag of potato chips. Third, this recipe has a whole stick of butter in it. If you’re afraid, I can’t help you but if this excites you, let’s be friends! Fourth, It’s beyond simple to make and after one bite you’re guests will be sighing in delight. (It’s only slightly awkward.) Lastly, be prepared that this makes a ton but it’s all good because I can tell you first hand that this makes incredible leftovers.


So where are we? Ah, yes, I love butter; especially cultured butter. The folks at Vermont Creamery were totally onto something when they decided to put maple syrup and little flecks of sea salt in their cultured butter. Be still my beating heart, this stuff is good. This particular dish is pure comfort food and has all the lovely, warm flavors you want in a fall dish. In my mind (admittedly a little warped), it’s the perfect way to highlight an unbelievably, awesome product: Cultured Butter with Sea Salt & Maple.


And if this dish isn’t enough to get you swinging from the rafters, Vermont Creamery is giving away a Year’s Supply of Butter. WHAT??? A year’s supply? Yes, and yes! It’s super simple to enter. All you have to do is write on their facebook page or email them at info@vermontcreamery telling them why you’re obsessed with butter. Remember that one time I told you I used to eat a stick of butter in one hand while shaking garlic powder into my mouth with my other hand? Yeah, a story like that is what they’re looking for. (Don’t judge, I was 8.) The giveaway ends this weekend so get on it, folks. And if you win, other than being totally jealous, I also want a dinner invitation. And I promise when you tell me I can’t bring anything, I won’t listen.

Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables

Yield: 4 servings

A creamy rosemary polenta topped with maple and sea salt roasted vegetables.


    For the Polenta:
  • 2 1/4 cups water
  • 2 cups milk
  • 4 tablespoons Vermont Creamery Cultured Unsalted Butter, divided
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup polenta
  • 1/3 cup Parmigiano-Reggiano
  • 1 tablespoon fresh, chopped rosemary
  • For the Vegetables:
  • 1 large red onion, cut into eighths
  • 1 lb brussels sprouts, halved
  • 1 butternut squash, peeled and cut into 1-inch dice
  • 1 small head cauliflower cut into 1-inch florets
  • 1 bunch winter radishes, washed & cut in half
  • 4 tablespoons Vermont Creamery Cultured Butter with Maple & Sea Salt
  • 2 tablespoons pure maple syrup
  • salt and pepper to taste


  1. Preheat oven to 400F degrees.
  2. On a large rimmed baking sheet, toss vegetables with 2 tablespoons melted butter and maple syrup. Season with salt and pepper. Roast for 30-40 minutes, turning vegetables every 10 minutes, until golden brown and softened. Remove from oven and toss with remaining 2 tablespoons Maple-Sea Salt Butter.
  3. While the vegetables are roasting, make polenta. In a large saucepan, bring water, milk and 1 tablespoon butter to a boil. Add salt and pepper and whisk into polenta. Whisk constantly for 3 to 4 minutes to prevent lumps.
  4. Simmer for 30 minutes, partially covered and stirring every 5 minutes, until the polenta is thick, smooth, and creamy.
  5. Add Parmesan and rosemary. Check for seasoning and adjust consistency by adding a bit of milk if too thick. Stir in last two tablespoons of butter. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
  6. Divide polenta between 4 bowls and top with 1/4 of the vegetables.

Vermont Creamery supplied me with the product for this post as well as snot ton of other butter. Pretty simple, I will blog for butter. Of course, all opinions are my own.

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14 Responses to Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables

  1. This is like my dream meal and also very similar to a meal we have once a week around here! I love roasted veggies and creamy polenta? Yeah that is a favorite grain around here. Love it!

  2. Heather says:

    Kelley, this sounds absolutely heavenly! I used to make a polenta/roasted veg thing a long time ago, but it wasn’t nearly this flavorful. Totally pinning for next week!

  3. Lisa says:

    This looks great but I’m wondering if you can suggest a “work around” if I live someplace where I can not find the Vermont Creamery maple and salt butter – amounts of maple and salt to use with conventional buttler. Thanks! I enjoy your blog and recipes.
    Lisa in Nederland, CO

  4. Thanksgiving dinner and no help? You girl, are cray cray. But I get it, like you mentioned: potato chips. Polenta is my favorite grain, and you’ve totally ratcheted it up a notch with the roasted veg. Loving this.

  5. This is perfect fall and winter comfort food! Loving everything about this dish!

  6. First of all butter does get me allllll excited! This dish… holy crap! It sounds ridiculously amazing and right up my alley! {ps… as a kid, I ate butter… straight up, just like you!}

  7. Omg, a year’s worth of butter…that could be VERY dangerous, haha. I love this dish!!! Totally my kind of meal–it also reminds me that I need to roast more radishes/turnips, because they are so tasty.

    Perfect fall food!!

  8. Becky says:

    Okay, this is right up my alley!! Josh and I eat polenta at least once a week and I’m always trying new toppings. Last week we tried roasted chicken and grapes which was a fun one. Your maple roasted veggies sounds fabulous!!

  9. Abby says:

    I roasted some brussels, carrots, and parsnips tonight with amazetown grass-fed butter, maple, and sea salt tonight. Squeeze of lemon juice and tossed with bulgar wheat. Holy cow.

  10. Angela says:

    Great – sort of. :0) Tried to make my own maple sea salt butter and it wasn’t sweet enough. Tried the polenta but didn’t realize the organic polenta from Trader Joe’s wasn’t appropriate for this recipe (evidently I should have used uncooked polenta). I’m a polenta newbie, so…live and learn. 😉

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