Ingredients
Scale
- 1 cup polenta (instant or traditional)
- 1 cup pumpkin puree (canned or homemade)
- 4 cups low-sodium vegetable broth
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- Salt, to taste
- Pepper, to taste
- 2 cups seasonal veggies (such as bell peppers, zucchini, and carrots), chopped
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (220°C). Toss the chopped veggies with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, turning once, until browned at the edges and tender.
- Bring the vegetable broth to a gentle boil in a medium saucepan.
- Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy (instant polenta will take about 5 minutes; traditional polenta may take 20–30 minutes).
- Stir in the pumpkin puree until fully blended and smooth.
- Remove from heat and stir in the grated Parmesan (or nutritional yeast). Season with salt and pepper to taste.
- Toss the roasted veggies with the remaining 1 tablespoon olive oil if desired, and season again lightly.
- Spoon the creamy pumpkin polenta into bowls and top with the roasted veggies. Add extra cheese or herbs if you like.
Notes
Don’t skip stirring the polenta — it keeps it smooth and prevents lumps. Roast the veggies on a hot sheet for caramelized edges and more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian