Creamy Polenta with Winter Roasted Vegetables

INGREDIENTS

  • 2 large carrots, peeled and diced

  • 2 parsnips, peeled and diced

  • 1 leek, sliced

  • 1 tablespoon olive oil

  • 2 cups Unsweetened Mariani Walnutmilk

  • 2 cups vegetable broth

  • 1 cup polenta

  • 2 tablespoons butter or vegan butter alternative

  • Optional: ¼ cup grated parmesan cheese

  • Optional: chopped parsley, for garnish

  • Salt and pepper, to taste

INSTRUCTIONS

  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

  2. In a large bowl, toss the carrots, parsnips, and leek with the olive oil, salt, and pepper. Transfer to the baking sheet and bake for 30-35 minutes.

  3. While the vegetables are cooking, make the polenta. In a large pot, bring the walnutmilk and vegetable broth to a boil. Add the polenta, bring the mixture to a simmer, and simmer for 15 minutes. Stir in the butter, parmesan (if using), and salt.

  4. Spoon the polenta into 4-6 bowls and top with the roasted vegetables and chopped parsley (if using).

Kristen Holden