Pumpkin Polenta With Balsamic Roasted Beets
This creamy pumpkin polenta recipe, topped with tangy balsamic roasted beets, offers a comforting and bold savory flavor. Perfect for fall and winter, this naturally vegan and gluten-free meal comes together easily, combining the earthy sweetness of pumpkin with vibrant, complex beets for a delightful and satisfying dish that your family will love.
Instructions
- 1
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
- 2
Scrub the beets (3 red) clean, trim the ends and peel if desired. Dice into small pieces and set aside.
- 3
In a small bowl, whisk together the olive oil (0.25 cup), balsamic vinegar (3 tbsp), maple syrup (1 tbsp), fine sea salt (0.5 tsp), and black pepper (0.25 tsp). Place the diced beets (3 red) on the lined sheet pan and pour the balsamic mixture over top. Toss lightly to coat and roast for minutes (15).
- 4
Remove the pan from the oven, flip the beets (3 red), and return to the oven to roast for another minutes (15). Set aside until plating.
- 5
Heat a large skillet over low heat. Add the olive oil (3 tbsp), shallots (3), and cloves (2 garlic) and sweat for minutes (2).
- 6
Turn the heat to medium, add the vegetable broth (4 cups) and bring to a simmer. Gradually add the polenta (1 cup) one-third cup at a time, stirring constantly to avoid clumps. Reduce heat to a simmer and cook uncovered for about minutes (20), stirring frequently, until the liquid is absorbed and the polenta is soft.
- 7
Turn the heat to low and stir in the pumpkin puree (1 cup), dried thyme (0.25 tsp), dried sage (0.25 tsp), paprika (0.5 tsp), fine sea salt (1 tsp), and black pepper (1 tsp). Continue to cook the polenta, stirring occasionally, for minutes (5).
- 8
To plate, portion the polenta into 4 bowls and top each with an equal portion of the roasted beets (3 red). Garnish with fresh thyme (1 tbsp) and black pepper (1 tsp) if desired, and serve warm.
Nutrition Facts
Per portion