Gluten-Free, Vegan Serves 4
Vegetable ingredients:
- 3 Medium Beets Cubed
- 4 Medium Carrots Cubed
- 1/4 Cup Olive Oil
- 3 Tbsp Balsamic Vinegar
- 1 Tbsp Agave Syrup
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
Polenta Ingredients:
- 3 Tbsp Olive Oil
- 2 Garlic Cloves Minced
- 3 Medium Shallots Minced
- 4 Cups Low-Sodium Vegetable Broth
- 1 Cup Polenta
- 1/4 tsp Thyme
- 1 Cup Pumpkin Puree
- 1/4 tsp Sage
- 1/2 tsp Paprika
- Sea Salt and Pepper to Taste
Directions:
Preheat the oven to 425 degrees F. Treat the baking sheet with the non-stick option of choice. In a large bowl, toss all of the vegetable ingredients together. Making sure that all the vegetables have been evenly coated. Place vegetables onto a baking sheet and roast for 15 minutes and flip the vegetables before roasting another 15 minutes or until tender. Once done set aside until ready to serve.
Heat a large skillet over low heat. Add oil, shallots, and garlic cooking for 2 minutes or until they begin to sweat. Lower heat to medium and add broth. Bring to a simmer adding in polenta 1/3 at a time stirring continuously to avoid clumps. Reduce heat to a simmer and cook uncovered for 20 minutes until polenta is soft. Lower heat to low and add in the pumpkin, sage, thyme, paprika, salt, and pepper. Continue to cook while stirring for another 5 minutes. To serve pour the polenta into dishes and top with roasted vegetables and vegan feta if desired.