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Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!

Pumpkin Polenta with Roasted Vegetables

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing.
Course Main Course
Cuisine International
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings
Author Natalie

Ingredients

For roasted vegetables

  • 2 - 3 medium-sized beets
  • 1 big sweet potato
  • 2 tablespoon extra virgin olive oil
  • fresh rosemary
  • pinch of salt
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon syrup or honey

For polenta

Instructions

For roasted vegetables

  1. Preheat the oven to 395F (200C).
  2. Peel vegetables and cut them into medium size pieces. Put vegetables in a bowl, add olive oil, fresh rosemary, and salt. Stir until well combined.
  3. Line a baking tray with parchment paper. Spread vegetable onto the baking tray and roast for 20 minutes.
  4. In a separate bowl combine balsamic vinegar and agave syrup or honey. Stir well until combined.
  5. Take vegetable out of the oven and stir. Coat with balsamic dressing and roast for another 20 more minutes.
  6. Serve immediately with hot polenta.

For polenta

  1. In a medium saucepan bring vegetable broth to boil. Gradually add the polenta whisking continuously.
  2. Lower the heat to low and continue whisking polenta until the mixture thickens and the polenta is soft (for about 5-8 minutes).
  3. Remove from heat. Add olive oil, pumpkin puree and turmeric powder and stir until well combined.