Pumpkin Polenta with Roasted Vegetables

Written by The Bingham Group
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
 ½ lb Brussel Sprouts
 ½ lb Butternut Squash
 ½ lb Parsnips
 4 cups Water
 2 cups Milk
 1 cup Polenta
 1 Can Pumpkin
 ¾ cup Parmesan
 2 tbsp Butter
 2 tbsp Sage
Directions
1

Preheat 400 degree oven.

2

Toss vegetables in olive oil salt and pepper and roast until golden brown.

3

Bring water and milk to a simmer.

4

Whisk in polenta and bring to a boil then reduce heat. Stir until creamy.

5

Whisk in pumpkin.

6

Remove from heat add Parmesan, butter, sage.

7

Drizzle olive oil and assemble.

About the author

The Bingham Group

We are a full service advertising and marketing agency that's been in business since 1989. Our team handles everything from web development, graphic design, and videography to digital marketing and advertising as well as the production of Monroe Life, Farragut Life, and McMinn Life magazines.

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