Millet & Cheddar Polenta with Roasted Vegetables

Ingredients:

Amount (1, .50 , 8)	Unit (cup, Tbsp, g, ml)	Item (egg, chaya leaves, sugar)	Preparation (crushed, diced, whole)
ROASTED VEGETABLES:
1	pound	cremini (baby Bella) mushrooms	trimmed, halved if medium, quartered if large
1	pound	pearl onions (any color)	peeled or frozen, thawed
1	pound	Brussel Sprouts	trimmed and halved
4	tbsp	extra-virgin olive oil
4	medium cloves	garlic	minced
2	tsp	fresh thyme leaves
1	tbsp	sherry vinegar
		sea salt and freshly ground black pepper
MILLET POLENTA:
1	cup	millet
5 to 6	cups	vegetable broth
1-1/2	oz. (3 Tbsp.)	unsalted butter
4	oz. (1-1/2 cups)	extra sharp white Cheddar	grated
		sea salt
		extra virgin olive oil or melted butter for serving

Vegetables:
Position a rack in the top third of the oven and heat oven to 450 degrees F.
In a large bowl toss the mushrooms, onions, and Brussels sprouts with 2 Tbsp. of the oil, the garlic, thyme, 1-1/2 tsp. salt and a few grinds of pepper.
Spread on a large rimmed baking sheet.
Roast for 20 minutes, stir the vegetables, and continue roasting until tender and browned about 35 minutes total.
Transfer to a serving bowl and toss with the remaining 2 Tbsp. oil and the vinegar.
MILLET POLENTA:
Rinse and drain the millet.
Put it in a heavy 4-quart saucepan and stir over medium-high heat until it smells toasty and turns deeply golden 7 to 8 minutes.
Add 5 cups of the vegetable broth and the butter and bring to a boil over medium high heat.
Reduce the heat to a simmer and cover.
Allow the millet to simmer gently, stirring after the first 20 minutes and then every 7 to 8 minutes thereafter to prevent sticking, until it becomes a thick, creamy porridge with a chewy texture, about 35 minutes total.
If it seems too thick, stir in a little more broth.
Stir in the cheese and season to taste with salt if needed.
Serve the polenta in wide, shallow bowls with the roasted vegetables on top.
Drizzle a little olive oil or melted butter over each serving.