Creamy Pumpkin Polenta with Balsamic Roasted Beets

Creamy Pumpkin Polenta, topped with balsamic roasted beets and herbs. Naturally gluten-free, and vegan and the perfect cozy bowl for fall.

3 tablespoons olive oil {butter, ghee, etc.}
1 large shallot
5 cups stock or water
1 cup polenta
1 cup pumpkin puree
1 teaspoon sea salt
1 teaspoon ground pepper
1/4 teaspoon turmeric
1/4 teaspoon paprika
thyme or parsley, for garnish
3 medium sized beets
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
salt and pepper, to taste

View the full recipe at With Food + Love →