This delicious little dish from Naturally Ella is comforting in a good-for-you way!
Ingredients
VEGETABLES
1 parsnip
1 rutabaga
1-2 red beets
1 tablespoon olive oil
POLENTA
4 cups water
½ teaspoon sea salt
1 cup polenta
½ teaspoon black pepper
2 tablespoon fresh parsley
1 tablespoon butter (or Earth Balance)
TOPPING
1 ounce blue cheese (I used goat cheese. Omit for vegan)
2-3 tablespoons toasted pecan pieces
Preparation
- Preheat oven to 425˚F. Peel and cut the parsnip and rutabaga into ¼” cubes. Toss with ½ tablespoon olive oil and spread out into a thin layer in a roasting pan. Then take the beet, peel and cut into ¼” cubes. Toss with remaining ½ tablespoon olive oil and spread out into a thin layer next to the parsnips or in a separate roasting pan. If you aren’t worried about all pink veggies, toss the beets, rutabaga, and parsnips together at once. Roast for 20-25 minutes until all vegetables are tender.
- While vegetables roast, bring the 4 cups water to a boil with the ½ teaspoon sea salt. In a steady stream, pour the polenta in the water while whisking. Continue to whisk the polenta until thick.
- Once thick, turn heat down and let the polenta cook for 25 minutes, stirring every five minutes to ensure polenta isn’t stuck to the bottom of the pan. Remove from heat and stir in butter and parsley.
- Once polenta and vegetables are done, turn on the broiler and divide polenta into two large oven-safe bowls and top with roasted vegetables. Sprinkle with blue cheese and place under the broiler for 1-2 minutes, checking every 15 seconds or so, until cheese is melted and lightly browning. Remove from the broiler and serve with a sprinkle of pecans.