loveandlemons5.0
Creamy Polenta Recipe with Roasted Beets
This polenta recipe with roasted beets is one of our favorite date-night meals!
👥 2 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●baking sheet
- ●oven
- ●bowl
- ●skillet
📝 Preparation Steps
1
Make the polenta: In a medium saucepan over medium-high heat, bring the almond milk, water and a ½ teaspoon salt to a gentle boil. Add the polenta and whisk to combine. Reduce the heat to low and simmer, stirring every 5 to ⏱️ 10 minutes. Be careful that the mixture does not start to bubble. This will scorch the polenta and leave a bitter taste. Continue stirring for about ⏱️ 45 minutes or until the polenta has thickened but is still soft and creamy. Stir in 1 tablespoon of olive oil and more salt and pepper to taste. Remove from the heat and set aside. If it thickens before serving, stir in more water or almond milk to reach your desired consistency.
almond milk2 cupswater, more as needed1 cup
2
Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the onion wedges with a drizzle of olive oil and generous pinches of salt pepper. Roast for 25 to ⏱️ 30 minutes or until soft.
3
Make the Lemon Dijon Dressing: In a small shallow bowl, whisk together the olive oil, garlic, lemon juice and Dijon mustard. Season with salt and pepper. Place the raw Chioggia beet slices in the dressing and let them marinate until you’re ready to plate.
Squeeze of fresh lemon juicelemon juice2 tablespoons
4
In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add the spinach and a pinch of salt and pepper and toss. When the spinach starts to wilt, reduce the heat and add the garlic and a squeeze of lemon. Toss and remove from heat.
fresh spinach4 cups
5
Assemble plates with a scoop of polenta, the sautéed spinach, roasted onions, roasted chickpeas, roasted beets, raw beets and feta cheese. Drizzle the remaining Lemon Dijon dressing over the vegetables. Season to taste with more salt and pepper.
fresh spinach4 cupsRoasted Chickpeas1 cup
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