Pumpkin Polenta with Vegetables

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
  • 1 pound cubed peeled butternut squash (about 3 cups)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper
  • 2 cups milk
  • 1 cup quick-cooking polenta
  • 1 15 -ounce can pure pumpkin puree
  • 3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh sage
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 water, the milk and 1/2 teaspoon 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. 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.

  • Photograph by Ryan Dausch


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