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


  • 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.

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