Pumpkin Polenta with Vegetables

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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 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

  1. 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.
  2. 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.
  3. 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.

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