Step 1

Preheat the oven to 425 degrees and line a sheet pan with parchment paper.

Step 2

Scrub the beets clean, trim the ends and peel (if desired). Dice into small pieces and set aside.

Step 3

In a small bowl whisk together the olive oil, balsamic vinegar, maple syrup, salt and pepper. Place the beets on the lined sheet pan and then pour the balsamic mixture over top. Toss them lightly with your hands to coat and roast for 15 minutes. Remove the pan from the oven, and flip the beets. Return the pan to the oven and roast for another 15 minutes. When they're done set them aside until plating.

Step 4

Heat a large skillet over low heat. Add in the olive oil, shallots and garlic and sweat for 2 minutes.

Step 5

Turn the heat to medium, add in the broth and bring to a simmer. Then add in the polenta one-third cup at a time, stirring constantly to avoid clumps. Reduce the heat to a simmer and cook uncovered for about 20 minutes while stirring frequently until the water is absorbed and the polenta is soft.

Step 6

Turn the heat to low and add in the pumpkin, thyme, sage, paprika, salt and pepper, and stir. Continue to cook the polenta while stirring occasionally for 5 minutes.

Step 7

To plate, portion the polenta into 4 bowls and top each with an equal portion of balsamic beets. Garnish with fresh thyme and black pepper if desired and serve warm.