Pumpkin Polenta

Step 1

Preheat your oven to 200°C.

Step 2

Peel and chop the beetroot into bite-size chunks, then toss it into a mixing bowl to evenly coat with olive oil and balsamic vinegar. Transfer onto a lined baking tray or oven dish, sprinkle with salt and roast in the middle of the oven for about 30-35 minutes or until the edges are lightly darkened. Stir the black beans into the roasted balsamic beets and set aside.

Step 3

In the meantime, melt the dairy-free spread in a large saucepan over medium heat, then add in the onion, salt and garlic and sauté until translucent. Pour in the vegetable stock and then slowly stir in the polenta. It’s best to use a whisk to avoid any lumps.

Step 4

Reduce the heat to low and allow for the polenta to cook for a few minutes until the mixture thickens. Stir continuously during this time.

Step 5

Add in the pumpkin puree, nutritional yeast and white miso paste, and once heated through, remove from the heat and stir in the almond milk until you get to your desired, creamy texture. Season to taste with salt and pepper and garnish with the balsamic roasted beets and black beans.