Chef’s Kitchen – Pumpkin Polenta with Roasted Vegetables

Your Carolina

Shopping List

  • 1/2 lb Brussel sprouts
  • 1/2 lb butternut squash
  • 1/2 lb parsnips
  • 4 cup water
  • 2 cup milk
  • 1 cup polenta
  • 1 can pumpkin
  • 3/4 cup Parmesan
  • 2 Tbsp butter
  • 2 Tbsp sage

Instructions

  • Preheat 400 degree oven.
  • Toss vegetables in olive oil salt and pepper and roast until golden brown.
  • Bring water and milk to a simmer.
  • Whisk in polenta and bring to a boil then reduce heat. Stir until creamy.
  • Whisk in pumpkin.
  • Remove from heat add Parmesan, butter, sage.
  • Drizzle olive oil and assemble.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Mascot Challenge
High School RedZone
Star of the Week
Black and Blue Kickoff Live
Pro Football Challenge
Destination Vacation
Find A Job
Greenville Triumph Game
wspa news app free for download choose your store below
download the wspa news app from the apple app store
download the wspa news app from the google play store

Trending Stories

living upstate

upstate jobs
chef's kitchen

watch stream