Pumpkin Polenta

Why You’ll Love This Recipe

I adore how the velvety polenta infused with pumpkin pairs beautifully with the earthy sweetness of the roasted beetroot and the satisfying texture of black beans. The miso and nutritional yeast bring a subtle depth and richness that make this dish feel indulgent while still being plant-based and nourishing. It’s perfect for a cozy evening when I want something warming, yet vibrant.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon vegan butter
1 small brown onion (50 g)
¼ teaspoon salt
2 garlic cloves (10 g), crushed
750 ml vegetable stock
250 g polenta
150 g pumpkin puree
2 tablespoons nutritional yeast
1 teaspoon 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 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon sea salt

Directions

I begin by preheating my oven and preparing the beetroot. I peel and chop 300 g of fresh beetroot, then toss it with 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, and ¼ teaspoon of sea salt. I spread the beetroot on a baking tray and roast it until tender and caramelized.

Meanwhile, I melt 1 tablespoon of vegan butter in a saucepan over medium heat. I sauté the chopped small brown onion (50 g) with ¼ teaspoon of salt until it’s soft and translucent, then I add 2 crushed garlic cloves (10 g) and cook briefly until fragrant. I pour in 750 ml of vegetable stock and bring it to a gentle simmer.

Next, I whisk in 250 g of polenta, stirring continuously to avoid lumps. Once it thickens, I stir in 150 g of pumpkin puree, 2 tablespoons of nutritional yeast, and 1 teaspoon of white miso paste, blending it until fully incorporated. I then pour in 100–150 ml of almond milk, adjusting to reach the creamy consistency I love, and season with salt and black pepper to taste.

When the polenta is smooth and the beetroot is perfectly roasted, I serve the polenta topped with the caramelized beetroot and scatter 100 g of cooked black beans over the top for a satisfying contrast in texture and flavor.

Servings and Timing

I estimate this recipe serves about 4 people. The total time is approximately 50–60 minutes:

• 10 minutes to prep the beetroot and other ingredients
• 30–35 minutes to roast the beetroot until tender
• 20 minutes to cook and assemble the polenta

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to enjoy it again, I gently reheat the polenta on the stovetop over low heat, stirring in a splash of almond milk if it’s become too thick. I reheat the beetroot pieces in the oven or microwave until warmed through, then reassemble the dish.

FAQs

What if I don’t have pumpkin puree?

I can substitute with sweet potato purée or butternut squash purée for a similar texture and flavor.

Can I use dairy milk instead of almond milk?

I use almond milk for a dairy-free version, but I can easily swap it with cow’s milk or oat milk it’ll still be creamy and comforting.

Is there a substitute for nutritional yeast?

I sometimes replace nutritional yeast with a small handful of vegan cheese or leave it out entirely, though I’ll lose some of the cheesy umami flavor.

Can I skip the miso paste?

I could leave it out if I’m avoiding fermented products, but the miso really enhances the savory depth; I’d recommend keeping it if possible.

What if I don’t like beets?

I’ve tried roasted pumpkin or sweet potato instead they’re sweet and tender, and pair wonderfully with the polenta and beans.

How do I know when the polenta is done?

I look for a thick, creamy consistency without a gritty texture polenta usually needs about 15–20 minutes of simmering and stirring to develop that lush smoothness.

Can I make this in advance?

Yes I’ll meal-prep the polenta and roasted beet separately, then reheat and assemble just before serving for the best texture contrast.

Is this dish gluten-free?

Yes I use corn-based polenta and confirm that the vegetable stock and miso are gluten-free, so it’s safe for a gluten-sensitive diet.

How do I store leftovers to keep them from drying out?

I always cover the polenta directly with parchment or plastic wrap before sealing the container to minimize exposure to air, and when reheating I add extra almond milk to revive the creaminess.

Can I add greens like spinach or kale?

I sometimes stir in a handful of baby spinach or finely chopped kale at the end it wilts right into the polenta and adds a fresh pop of color and nutrients.

Conclusion

I love how this Pumpkin Polenta recipe delivers creamy richness, vibrant roasted sweetness, and a satisfying boost of protein from black beans all in one bowl. The flavors feel cozy and nourishing, but the dish still looks elegant on the plate. It’s a meal I return to again and again when I want something wholesome, comforting, and a little special.

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