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Pumpkin Polenta

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A creamy pumpkin-infused polenta dish enhanced with miso and nutritional yeast, topped with roasted beetroot and black beans for a comforting, plant-based meal.

Ingredients

1 tablespoon vegan butter

1 small brown onion (50 g), chopped

1/4 teaspoon salt

2 garlic cloves (10 g), crushed

750 ml vegetable stock

250 g polenta

150 g pumpkin purée

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

300 g fresh beetroot, peeled and chopped

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 teaspoon sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Toss beetroot with balsamic vinegar, olive oil, and sea salt. Spread on a baking tray and roast 30–35 minutes until tender and caramelized.
  2. Meanwhile, melt vegan butter in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; cook until softened. Stir in garlic and cook briefly until fragrant.
  3. Pour in vegetable stock and bring to a gentle simmer.
  4. Whisk in polenta gradually, stirring constantly to prevent lumps. Cook until thickened, about 15–20 minutes.
  5. Stir in pumpkin purée, nutritional yeast, and miso paste until combined.
  6. Add almond milk (100–150 ml) to reach desired creaminess. Season with salt and black pepper to taste.
  7. Serve polenta topped with roasted beetroot and scatter black beans over the top.

Notes

Substitute pumpkin purée with sweet potato or butternut squash purée.

Swap almond milk with oat or dairy milk if preferred.

Add greens like spinach or kale for extra nutrients.

Roasted pumpkin or sweet potato can replace beetroot if desired.

To reheat, stir in a splash of almond milk to revive creaminess.

Nutrition

Find it online: https://justsosavory.com/pumpkin-polenta/