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    Home » Mains

    Creamy Pumpkin Polenta

    by romylondonuk | Leave a Comment

    Jump to Recipe Print Recipe

    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.

    This recipe is:

    • 100% vegan 
    • full of seasonal flavours
    • egg free
    • dairy-free
    • nut-free
    • more-ish
    • hearty and delicious
    • easy to make
    • roasted

    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.

    Creamy Pumpkin Polenta

    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 (390°F).

    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 slightly darkened. Stir the black beans into the roasted balsamic beets and set them 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.

    A full bowl of creamy pumpkin polenta topped with roasted beetroot black beans and a balsamic drizzle as well as crispy sage leaves.
    A full shot of a white ball and a white background next to a yellow cloth filled with creamy pumpkin polenta in a yellow colour. The pumpkin polenta is topped with roasted beetroot black beans and a balsamic drizzle.
    A white bowl with a spoon filled with yellow creamy pumpkin polenta made to a vegan recipe. The pumpkin polenta is topped with roasted beetroot black beans and a balsamic drizzle as well as crispy sage leaves.

    📌 If you love Pinterest you can pin any of the images to your boards!

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      Vegan Pumpkin Risotto
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      Pumpkin Seed Pesto Recipe
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      Creamy Pumpkin Linguine
    A full bowl of creamy pumpkin polenta topped with roasted beetroot black beans and a balsamic drizzle as well as crispy sage leaves.

    Pumpkin Polenta

    romylondonuk
    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.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine British
    Servings 4 servings

    Equipment

    • 1 lined oven tray or oven dish
    • 1 large saucepan

    Ingredients
      

    • 1 tbsp vegan butter
    • 1 small brown onion (50 g)
    • 1/4 tsp salt
    • 2 garlic cloves (10 g) crushed
    • 750 ml vegetable stock
    • 250 g polenta
    • 150 g pumpkin puree
    • 2 tbsp nutritional yeast
    • 1 tsp white miso paste
    • 100-150 ml almond milk
    • salt and black pepper to taste
    • 100 g cooked black beans

    For roasting:

    • 300 g fresh beetroot peeled and chopped
    • 2 tbsp balsamic vinegar
    • 1 tbsp olive oil
    • 1/4 tsp sea salt

    Instructions
     

    • Preheat your oven to 200°C.
    • 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. 
    • 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. Season to taste with salt and pepper and garnish with the balsamic roasted beets and black beans.
    Keyword beetroot, creamy polenta, polenta, pumpkin polenta, roasted beetroot

    If you're into pumpkin recipes, you're surely gonna love these: 

    • Vegan Arancini with Pumpkin and Sage
    • Vegan Pumpkin Risotto
    • Roasted Pumpkin Red Lentil Dhal

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

     © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without permission. If you wish to re-publish any recipes or images, please get in touch via email. Thanks for your support!

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