Pumpkin Polenta with Roasted Vegetables

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

½ lb Brussel Sprouts

½ lb Butternut Squash

½ lb Parsnips

4 cups Water

2 cups Milk

1 cup Polenta

1 Can Pumpkin

¾ cup Parmesan

2 tbsp Butter

2 tbsp Sage

Directions

Preheat 400 degree oven.

Toss vegetables in olive oil salt and pepper and roast until golden brown.

Bring water and milk to a simmer.

Whisk in polenta and bring to a boil then reduce heat. Stir until creamy.

Whisk in pumpkin.

Remove from heat add Parmesan, butter, sage.

Drizzle olive oil and assemble.

Nutrition Facts

4 servings

Serving size