Roasted Roots and Spinach Polenta with, Preserved Lemon and Sun-Dried Tomato Glaze

Roasted Roots and fresh spinach over freshly ground flint corn polenta with a sun-dried tomato and preserved lemon glaze

The Veggies: Rutabaga, Potato, Carrots (Vanguarden Farm, Dover, MA); Spinach [Duck Hollow Farm, Sherborn, MA]

Fruit: Meyer Lemon [Fairview Orchards, Ojai, CA]

Grain: Flint Corn [Duck Hollow Farm, Sherborn, MA]

Protein: Cannelini (Schiltz Farm, NY)

Vegan

Gluten-Free

Tools Needed: Oven, Baking sheet; Cooktop; pot

Ready In: 30 min.