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Creamy Pumpkin Polenta with Roasted Beetroot

This Creamy Pumpkin Polenta with Roasted Beetroot is the perfect healthy vegan lunch or dinner throughout autumn (and really all year round!). It’s hearty and packs all the comfort flavours of the season.

A close-up of a white bowl filled with creamy pumpkin polenta and topped with roasted beetroot in a balsamic sauce together with black beans. There's a spoon in the bowl.

Of course we are back with pumpkin recipes this season! If you are new here, you might not know yet that I love cooking with pumpkin during the autumn season. It is one of my favourite flavours of the year, and it simply has something so comforting and warming. This creamy pumpkin polenta is perfect for lunchtime or dinner – it’s hearty and it packs all of the comfort flavours of the season. It is served with seasonal roasted beetroot mixed with black beans in a balsamic sauce, which rounds up the flavours of this dish just wonderfully. If you’re feeling fancy, you can at some crunchy fried sage leaves to serve.

This recipe is super easy to create, as the polenta is ready in just minutes. If you are in a hurry, you can easily serve this creamy polenta dish without the roasted beetroot. It’s just as delicious!

Ingredients for Pumpkin Polenta

  • 1 tbsp dairy-free spread 
  • 1 small yellow onion (50 g)
  • ¼ tsp salt
  • 2 cloves garlic, crushed (10 g)
  • 750ml vegetable stock
  • 250g polenta
  • 150g pumpkin puree
  • 2 tbsp nutritional yeast
  • 1 tsp white miso paste
  • 100-150ml almond milk
  • salt & black pepper to taste
  • 100g cooked black beans

For roasting:

  • 300g beetroot, peeled and chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ¼ tsp sea salt flakes

Equipment:

  • lined baking tray or oven dish
  • saucepan
  • spatula or whisk

A white bowl filled with creamy pumpkin polenta topped with roasted beetroot and black beans in a balsamic sauce. On top of the bowl there are crunchy fresh sage leaves and a balsamic drizzle.

How to make Pumpkin Polenta

Preparation

Preheat your oven to 200°C.

Roasting

Peel and chop the beetroot into bite-size chunks, then toss it into a mixing bowl to evenly coat with olive oil and balsamic vinegar. Transfer onto a lined baking tray or oven dish, sprinkle with salt and roast in the middle of the oven for about 30-35 minutes or until the edges are lightly darkened. Stir the black beans into the roasted balsamic beets and set aside. 

Creating the pumpkin polenta

In the meantime, melt the dairy-free spread in a large saucepan over medium heat, then add in the onion, salt and garlic and sauté until translucent. Pour in the vegetable stock and then slowly stir in the polenta. It’s best to use a whisk to avoid any lumps. 

Reduce the heat to low and allow for the polenta to cook for a few minutes until the mixture thickens. Stir continuously during this time. 

Add in the pumpkin puree, nutritional yeast and white miso paste, and once heated through, remove from the heat and stir in the almond milk until you get to your desired, creamy texture.

Serving

Season to taste with salt and pepper and garnish with the balsamic roasted beets and black beans.

This recipe is:

  • 100% vegan 
  • full of seasonal flavours
  • egg free
  • dairy-free
  • nut-free
  • more-ish
  • hearty and delicious
  • easy to make
  • roasted
Print
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A full bowl of creamy pumpkin polenta topped with roasted beetroot black beans and a balsamic drizzle as well as crispy sage leaves.

Creamy Pumpkin Polenta with Roasted Beetroot

  • Author: romylondonuk
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 3-4 1x
  • Category: Polenta
  • Method: Stovetop
  • Cuisine: British
  • Diet: Vegan

Description

This Creamy Pumpkin Polenta with Roasted Beetroot is the perfect healthy vegan lunch or dinner throughout autumn (and really all year round!). It’s hearty and packs all the comforting flavours of the season.


Ingredients

Scale
  • 1 tbsp dairy-free spread 
  • 1 small yellow onion (50 g)
  • ¼ tsp salt
  • 2 cloves garlic, crushed (10 g)
  • 750ml vegetable stock
  • 250g polenta
  • 150g pumpkin puree
  • 2 tbsp nutritional yeast
  • 1 tsp white miso paste
  • 100150ml almond milk
  • salt & black pepper to taste
  • 100g cooked black beans

For roasting:

  • 300g beetroot, peeled and chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ¼ tsp sea salt flakes

Instructions

  1. Preheat your oven to 200°C.
  2. Peel and chop the beetroot into bite-size chunks, then toss it into a mixing bowl to evenly coat with olive oil and balsamic vinegar. Transfer onto a lined baking tray or oven dish, sprinkle with salt and roast in the middle of the oven for about 30-35 minutes or until the edges are lightly darkened. Stir the black beans into the roasted balsamic beets and set aside. 
  3. In the meantime, melt the dairy-free spread in a large saucepan over medium heat, then add in the onion, salt and garlic and sauté until translucent. Pour in the vegetable stock and then slowly stir in the polenta. It’s best to use a whisk to avoid any lumps. 
  4. Reduce the heat to low and allow for the polenta to cook for a few minutes until the mixture thickens. Stir continuously during this time. 
  5. Add in the pumpkin puree, nutritional yeast and white miso paste, and once heated through, remove from the heat and stir in the almond milk until you get to your desired, creamy texture. Season to taste with salt and pepper and garnish with the balsamic roasted beets and black beans.

Keywords: Pumpkin recipes, vegan pumpkin recipes, fall recipes, autumn recipes, pumpkin polenta

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