Polenta With Pinto Beans And Roasted Vegetables

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Large pinch of saffron threads

1 1/2 quarts plus 1 tablespoon hot water

2 medium red onions, cut into 6 wedges each

5 tablespoons extra-virgin olive oil

1 1/2 pounds cauliflower (from 1 small head), separated into 1-inch florets

1 medium sweet potato, peeled and cut into 1-inch cubes

Salt and freshly ground pepper

2 garlic cloves, very thinly sliced

One 15-ounce can pinto beans, drained

One 14-ounce can diced tomatoes with their juices

1/2 cup dry white wine

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1 1/2 cups instant polenta

1/2 cup freshly grated Parmesan cheese

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