Name: Creamy Polenta w/ Roasted Butternut Squash & Brussels Sprouts
Yield: 4
Ingredients: 2 cups cubed butternut squash; 2 cups halved brussels sprouts; 2 tablespoons olive oil; Salt; Pepper; 1/4 teaspoon fresh minced thyme; 4 cups low sodium chicken stock (or veg stock); 1 cup medium grind cornmeal; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup grated parmesan cheese; 2 tablespoons unsalted butter; 1/4 cup pomegranate seeds

Description

Creamy polenta topped with roasted butternut squash and veggies

Ingredients

Scale

For the Veggies

2 cups cubed butternut squash
2 cups halved brussels sprouts
2 tablespoons olive oil
Salt
Pepper
1/4 teaspoon fresh minced thyme

For the Polenta

4 cups low sodium chicken stock (or veg stock)
1 cup medium grind cornmeal
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
2 tablespoons unsalted butter
1/4 cup pomegranate seeds

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Instructions

Preheat oven to 400 degrees. Add the butternut squash, brussels sprouts, oil, 1/2 teaspoon salt, a pinch of pepper, and thyme to a baking sheet. Toss to combine evenly and roast for 25-30 minutes.
Meanwhile, bring stock to a boil then slowly whisk in the cornmeal and let simmer, stirring frequently until thick and creamy. Add salt and pepper to taste, cheese, butter and stir. Serve roasted veggies on top of polenta.