There are few dishes as simple and flavorful as roasted vegetables, and it’s a meal you can enjoy and adapt year-round. Due to their seasonal nature, the vegetables used in the roast in this recipe can easily be substituted, and changes can add even more variety to this dish. At the height of summer, you may want to move away from root vegetables and rely on more readily available produce, such as tomatoes, eggplant, and zucchini, for fresher, lighter meals.
If you don’t have milk at home or may be lactose intolerant, you can replace the milk you use to cook polenta with your favorite stock, or simply cook it in water. It may be a little less creamy, but the flavorful addition of garlic, Parmesan, and butter makes it even richer on its own. If you want to add a little more variety to your polenta, we recommend substituting other strong-flavored cheeses for Parmesan. Gruyère or cheddar cheese are both great options.