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.
Servings: 2 servings
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
- 2 cups vegetable broth
- ½ cup instant corn grits
- 1 tablespoon extra virgin olive oil
- ½ cup pumpkin puree
- 1 teaspoon turmeric powder
Instructions
For roasted vegetables
- Preheat the oven to 395F (200C).
- 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.
- Line a baking tray with parchment paper. Spread vegetable onto the baking tray and roast for 20 minutes.
- In a separate bowl combine balsamic vinegar and agave syrup or honey. Stir well until combined.
- Take vegetable out of the oven and stir. Coat with balsamic dressing and roast for another 20 more minutes.
- Serve immediately with hot polenta.
For polenta
- In a medium saucepan bring vegetable broth to boil. Gradually add the polenta whisking continuously.
- Lower the heat to low and continue whisking polenta until the mixture thickens and the polenta is soft (for about 5-8 minutes).
- Remove from heat. Add olive oil, pumpkin puree and turmeric powder and stir until well combined.