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Thursday, March 10, 2016

Creamy Pumpkin Polenta with Balsamic Roasted Beets


I wish I had something witty to say about this recipe, but I'm really just trying to use up random things that are taking up space in my pantry. Here's looking at you can of pumpkin puree that traveled with us from our old apartment to our new house.

Recipe from With Food and Love

Ingredients:
-3 tablespoons olive oil
-2 -3 medium shallots
-5 cups vegetable stock
-1 cup polenta 
-1 cup pumpkin puree
-1 teaspoon sea salt
-1 teaspoon ground pepper
-1/4 teaspoon turmeric 
-1/2 teaspoon paprika
-3 medium sized beets
-1 tablespoon olive oil
-3 tablespoons balsamic vinegar
-1 tablespoon maple syrup
-salt and pepper, to taste

First, peel your beets, then dice them small and toss with olive oil, balsamic vinegar, and maple syrup. Roast at 450 for 25 minutes or until tender. Remove from the oven and season.

While the beets are roasting heat three tablespoons of olive oil in a large pot. Add the shallots and saute for three to five minutes or until tender. Add the vegetable stock and bring to a simmer. Once the stock is simmering stir in the polenta and cook for 10-15 minutes stirring continuously. Remove from the heat and stir in the pumpkin puree and seasoning.





We both had mixed feelings about this recipe. Dave thought the pumpkin polenta was weird, but that the balsamic beets helped redeem the dish a little bit. I think I under cooked the beets and while I would typically enjoy them, the whole dish fell a little flat for me. I wish that we loved this more, because it didn't take very long to make. It wasn't awful though, we'll be eating the leftovers for lunch, just not an all-star recipe in either of our opinions. 

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