Roasted Roots and Lemon Spinach Chutney over Polenta

Carrot, sweet potatoes and rutabaga over freshly ground dent corn for polenta with a spinach and preserved lemon chutney to top <br /><br />

Vegetables: Carrots [Lost River Farm, Natick, MA]; Rutabaga; Potato [Brookford Farm, Canterbury, NH); Garlic Scapes; [Shady Corner Farm, Sherborn, MA]; Ginger [Abrantie Farms, Pepperell, MA]<br /><br />

Grain: Dent Corn [Lost River Farm, Natick, MA]

Gluten-Free<br /><br />

Tools Needed: Stovetop, pot; oven; baking sheet<br /><br />

Ready In: 40 min.<br /><br />