This creamy polenta recipe with roasted beets is one of my favorite ways to turn simple ingredients into something colorful and comforting. I love how the smooth, rich polenta pairs with the earthy sweetness of roasted beets. It feels cozy and elegant at the same time, making it perfect for both weeknights and special meals.
Why You’ll Love This Recipe
I love this recipe because it’s comforting without feeling heavy. I enjoy how the creamy texture of the polenta contrasts with the caramelized edges of the roasted beets. It’s also naturally vegetarian and easy to customize, which makes it a dish I can adapt to whatever I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh beets
olive oil
salt
black pepper
cornmeal or polenta
water or vegetable broth
milk or cream
butter
parmesan cheese
garlic (optional)
fresh herbs for garnish (optional)
Directions
I start by preheating the oven and roasting the beets. I peel and cube them, toss them with olive oil, salt, and pepper, and roast until tender and lightly caramelized. While the beets cook, I bring water or broth to a simmer and slowly whisk in the polenta. I cook it gently, stirring often, until thick and creamy. I stir in milk or cream, butter, and parmesan cheese, seasoning to taste. I spoon the creamy polenta into bowls and top it with the roasted beets before serving.
Servings and timing
I usually make this recipe to serve 4 people.
Preparation time: about 10 minutes
Cooking time: about 35 minutes
Total time: approximately 45 minutes
Variations
I sometimes add goat cheese or ricotta on top for extra creaminess. When I want more depth, I roast the beets with garlic or thyme. I also enjoy topping the dish with toasted nuts or a drizzle of balsamic glaze for added texture and flavor.
storage/reheating
I store leftover polenta and beets separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the polenta gently on the stovetop or in the microwave, adding a splash of water or milk to loosen it. I reheat the beets briefly or enjoy them at room temperature.
FAQs
Can I make the polenta ahead of time?
I can, but I reheat it with extra liquid since it thickens as it sits.
What type of beets work best?
I like using red beets, but golden beets work just as well and are a bit milder.
Can I make this recipe vegan?
I do by using plant-based milk and butter and skipping the cheese.
How do I keep polenta creamy?
I stir it often and add liquid gradually, adjusting at the end if it thickens too much.
What can I serve with creamy polenta and beets?
I enjoy it on its own or with a simple green salad or roasted vegetables.
Conclusion
Creamy polenta with roasted beets is a comforting, vibrant dish I love making when I want something nourishing and satisfying. The combination of smooth polenta and sweet, earthy beets makes this recipe feel special while still being simple enough to enjoy anytime.
PrintCreamy Polenta Recipe with Roasted Beets
A comforting and colorful dish featuring smooth, creamy polenta topped with tender, caramelized roasted beets for a cozy yet elegant vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting and Simmering
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
- 3 medium fresh beets, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornmeal or polenta
- 4 cups water or vegetable broth
- 1/2 cup milk or cream
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced (optional)
- Fresh herbs for garnish, such as thyme or parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed beets with olive oil, salt, and black pepper. Spread them on a baking sheet.
- Roast the beets for 30–35 minutes, stirring once, until tender and lightly caramelized.
- While the beets roast, bring water or vegetable broth to a gentle simmer in a saucepan.
- Slowly whisk in the polenta, stirring constantly to prevent lumps.
- Cook over low heat, stirring often, until thick and creamy.
- Stir in milk or cream, butter, parmesan cheese, and garlic if using. Season to taste.
- Spoon the creamy polenta into bowls and top with roasted beets.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Golden beets can be used for a milder flavor.
- Add extra liquid when reheating polenta to restore creaminess.
- Goat cheese or ricotta makes a great topping variation.
- Toasted nuts or balsamic glaze add extra texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 8g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg
