Pumpkin Polenta With Vegetables


Happy Monday to you! I hope you are doing well and had a wonderful weekend and survived your Monday. I know this is a constant theme of mine, but thank God for coffee!

I don’t know about you, but today, I made it physically to work, but mentally I was on empty, no motivation, no drive, no pulse, well there was a pulse but that was it. And then, almost out of a Dr. Jekkyl and Mr. Hyde story, I drank the magic elixir, as I like to call it or a Red Eye, which is coffee and a shot of espresso, its magnificent! I was transformed. My heart beat increased. My eyes opened as if taking the lid of a jar. My frown, turned upside down. Hope increased. Vigor increased. Motivation increased. I can do this, now! I really should just do a blog about coffee. I hope your day was a bit less dramatic, but that’s just me.

Anyway, are you hungry? In the mood for a fall esque meal? Cant’ get enough of those Pumpkin lates’ at Starbucks and everything else pumpkin flavored? Only have about 40 minutes to make a meal? I have a great recipe for you as if the picture didn’t give it away. Pumpkin polenta with roasted veggies, it was sooo good, so smooth, so flavorful with the pumpkin, sage, Parmesan cheese and this bite of crunchy and soft roasted veggies marinated in olive oil and salt and pepper. I felt great after, so healthy and you will too. If you have never had polenta, it is a popular Italian dish of boiled cornmeal that was historically made from other grains. It can be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. It’s a very easy, yet very beautiful looking dish, give it a go.

Have a great new day ahead and thanks as always for reading.


  • 1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
  • 1 pound cubed peeled butternut squash (about 3 cups)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper
  • 2 cups milk
  • 1 cup quick-cooking polenta
  • 1 15-ounce can pure pumpkin puree
  • 3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh sage


Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.

Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin. Cook, whisking, until warmed through, about 4 minutes.

Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.



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