Creamy 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
