INGREDIENTS
2 cups
Brussels sprouts
2 cups
Butternut squash
1/4 cup
Pomegranate seeds
1/4 tsp
Thyme, fresh
4 cups
Chicken stock, low sodium
1
medium 1 cup medium grind Cornmeal
1
Pepper
1/4 tsp
Pepper
1
Salt
1 tsp
Salt
2 tbsp
Olive oil
2 tbsp
Butter, unsalted
1/4 cup
Parmesan cheese, grated