Description
This delicious polenta dish is topped with roasted beets, making it both nutritious and satisfying.
Ingredients
Scale
- 1 cup coarse polenta
- 2 medium firm beets
- 2 cups vegetable broth
- 2 tbsp unsalted butter
- 1/3 cup grated Parmesan cheese
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub and slice beets into wedges. Toss with olive oil, salt, and pepper, then spread on the baking sheet. Roast for 30-40 minutes until tender.
- In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta while reducing heat to medium-low. Stir continuously for about 5-7 minutes until thickened.
- Mix in butter and Parmesan cheese until melted and creamy. Adjust seasoning as needed.
- Serve polenta topped with roasted beets and an optional sprinkle of additional Parmesan.
Notes
- For creamier polenta, adjust the amount of broth to your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg