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Creamy Pumpkin Polenta with Roasted Veggies

Creamy Pumpkin Polenta with Roasted Veggies

Delight in this Creamy Pumpkin Polenta with Roasted Veggies, a cozy dish perfect for fall.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Polenta and Veggies
  • 1 cup polenta instant or traditional
  • 1 cup pumpkin puree canned or homemade
  • 4 cups low-sodium vegetable broth
  • 1/2 cup grated Parmesan cheese or nutritional yeast for vegan option
  • 2 cups seasonal veggies such as bell peppers, zucchini, and carrots
  • 3 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

Equipment

  • Baking sheet
  • Saucepan
  • whisk

Method
 

Cooking Instructions
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Chop seasonal veggies and toss them with olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast veggies for 20-25 minutes until golden brown, stirring halfway through.
  4. In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta while reducing heat to low. Stir continuously until thickened (about 5 minutes). Mix in pumpkin puree.
  5. Stir in Parmesan cheese until melted. Adjust seasoning if needed.
  6. Serve polenta in bowls topped with roasted veggies and drizzle with olive oil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 49gProtein: 8gFat: 15g

Notes

Feel free to customize veggies based on seasonality and personal preference. Add spices for extra flavor.

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