to prepare the vegetables:

1. Preheat oven to 425 F.
2. On a large sheet tray, add your vegetables of choice, garlic, and thyme stems. Drizzle generously with olive oil, salt, and pepper. Space everything out onto the tray and place the garlic cut side down.
3. Bake in oven for 30-35 minutes. Prepare the polenta while the vegetables cook.

to prepare the polenta:

1. Add dry polenta to a large stovetop pot or pan and bring up to a medium heat. Toast in the pan for about 5 minutes until it becomes slightly fragrant.
2. Slowly add the vegetable broth and whisk continuously while adding the liquid to incorporate the polenta and avoid clumping. Add the water and continue whisking. Turn down the heat to low. You don’t want the polenta at a boil, but a very low simmer.
3. Add the parmesan rind, thyme, salt, and pepper. Whisk to combine.
4. Cook for about 20 minutes, whisking every couple minutes to ensure no clumping or sticking to the bottom of the pan. If the polenta feels a bit thick, add a little extra water at a time.
5. Add the mascarpone and parmesan to the polenta, and whisk to combine until smooth, cooking another 10 minutes or until the polenta is tender.
6. Remove from heat and salt to taste.

to assemble:

1. Squeeze the caramelized garlic out of the peels and mash into a paste. I like to do this with a fork on a cutting board. Stir into the finished polenta.
2. Serve the polenta hot, it will continue to thicken as it cools.
3. Top with roasted vegetables and parmesan, or other toppings of choice. Enjoy!