Pumpkin Polenta with Vegetables
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Pumpkin Polenta with Vegetables
Category
Potatoes, Pastas and Grains
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 4 cups Brussels sprouts, trimmed and quartered
- 3 cups cubed, peeled butternut squash
- 2 tablespoons Fustini's Sage & Wild Mushroom olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 cups milk
- 1 cup quick-cooking polenta
- 1 15-oz can of pumpkin puree
- 3/4 cup grated parmesan cheese, plus shaved parmesan for garnish
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh sage
Ingredients
Directions
- Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet, season with salt and pepper. Spread in an even layer. Bake until tender and browned about 30 minutes.
- Meanwhile, bring 4 cups of water, the milk and 1/2 teaspoon of salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking until warmed through, about 4 minutes.
- Remove from the heat and stir in the grated parmesan, butter and sage, season with salt. Top each serving with the roasted vegetables and shaved parmesan, drizzle with olive oil.
Recipe Note
Substitute your favorite Fustini's olive oil to make this healthy and satisfying meal your own. Adapted from foodnetwork.com