PAIRED WITH: R. Stuart & Co. Autograph Pinot Noir

Serves 4

1. Preheat your oven to 400 degrees.

2. On a large rimmed baking sheet, combine the chopped root vegetables,mushrooms, olive oil, chopped rosemary, thyme leaves, and smoked paprika.Season generously with salt and black pepper. Toss well to ensure everything isevenly coated. Spread the vegetables in a single layer. Roast for 30-40 minutes,stirring halfway through, until the vegetables are tender and lightly caramelized.The mushrooms should be golden brown.

3. While the vegetables are roasting, prepare the polenta. In a large, heavy-bottomed saucepan or Dutch oven, combine the vegetable broth and milk.Bring to a gentle simmer over medium-high heat.

4. Once simmering, slowly whisk in the cornmeal in a thin, steady stream. Whisk constantly to prevent lumps from forming. Reduce the heat to low, cover, and cook for 15-20 minutes, stirring frequently (every 3-5 minutes), until the polenta is thick and creamy and pulls away from the sides of the pan. If it gets too thick, you can add a splash more hot broth or milk.

5. Remove from heat. Stir in the butter and Parmesan cheese until melted and fully incorporated.Taste and season with salt and black pepper as needed.

To serve, spoon a generous portion of the creamy polenta into shallow bowls. Top with a heartyserving of the roasted root vegetables and mushrooms. Garnish with fresh chopped parsley orchives for a pop of color and freshness.