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Pumpkin Polenta with Roasted Vegetables

Creamy Pumpkin Polenta with Roasted Vegetables Bliss

This Creamy Pumpkin Polenta with Roasted Vegetables is a comforting dish featuring smooth polenta infused with pumpkin and topped with savory roasted vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Comfort Food
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Instant Polenta Use regular polenta for a richer texture
  • 4 cups Water or Vegetable Broth Broth enhances flavor
  • 1 cup Pumpkin Purée Unsweetened
  • 2 tablespoons Butter or Olive Oil Substitute olive oil for vegan option
  • 1/2 teaspoon Nutmeg Or substitute with Cinnamon/Pumpkin Spice
  • 1 teaspoon Salt Adjust according to taste
  • 1/2 teaspoon Black Pepper Adjust according to taste
For the Roasted Vegetables
  • 2 cups Diced Butternut Squash Or Sweet Potato
  • 1 cup Chopped Carrots Can be replaced with other root vegetables
  • 2 cups Brussels Sprouts Halved for roasting
  • 2 tablespoons Olive Oil For roasting
  • 1 teaspoon Dried Thyme Or substitute with Rosemary/Sage
For Serving
  • 1/4 cup Parmesan Shavings Optional, skip for vegan
  • 2 tablespoons Fresh Parsley or Sage For garnish
  • 1/4 cup Toasted Pepitas or Walnuts Optional but delightful

Equipment

  • Medium saucepan
  • Large baking sheet
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. On a large baking sheet, toss diced butternut squash, chopped carrots, and halved Brussels sprouts with olive oil, dried thyme, salt, and black pepper. Bake for 25-30 minutes.
  3. In a medium saucepan, combine water or vegetable broth and bring it to a gentle simmer over medium heat.
  4. Gradually add the instant polenta while vigorously whisking to prevent lumps. Continue whisking for about 2-3 minutes.
  5. Once the polenta has thickened, remove it from the heat and stir in the pumpkin purée, butter, ground nutmeg, salt, and pepper.
  6. In bowls, ladle the creamy pumpkin polenta and top with the roasted vegetables, garnishing with optional toppings.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 6gVitamin A: 30IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Whisk continuously when adding polenta to avoid lumps. Cooking with broth enhances flavor.

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