Creamy Polenta with Roasted Fall Vegetables | a2 Milk® USA
Creamy Polenta with Roasted Fall Vegetables | a2 Milk® USA

Creamy Polenta with Roasted Fall Vegetables

Difficulty: Easy

Preparation: 20 mins

Cooking time: 45 mins

Servings: 6


Creamy Polenta

  • 4 Cups Water
  • 2 Cups a2 Milk® Whole
  • 1 tsp. Salt, or to taste
  • 1 ¾ Cups Corn polenta
  • ¼ Cup Butter, or to taste
  • 1 Tbsp. Freshly grated Manchego (sheep’s milk cheese)

Toppings – Fall Vegetables

  • 3 Small Carrots, peeled and halved lengthwise
  • ½ Butternut squash, peeled and cubed
  • 1 Golden beet, peeled and cut into wedges
  • 1 Tbsp. Olive oil
  • Kosher salt and pepper, to taste
  • Dried herbs and seasoning blend (optional)
  • 2 Cups Water
  • ½ Bunch Kale, torn into pieces
  • Toasted pepitas, for garnish
Creamy Polenta with Roasted Fall Vegetables


  1. Preheat the oven to 375 degrees and prepare a sheet pan with foil or parchment paper.
  2. Except for the kale, toss the prepared vegetables with olive oil. Arrange them on the sheet pan and sprinkle with dried herbs and seasonings blend, if using. Roast for 30-35 minutes, until softened and slightly browned.
  3. Meanwhile, bring an inch of water in the bottom of a medium saucepan. Add a steaming basket with the torn kale. Steam for 3-5 minutes, until softened. Season with salt and pepper.
  4. In a large stock pot, bring the water and milk to a low boil. Add the salt and polenta. Cook for 30-40 minutes, until thickened. Stirring frequently, reduce the heat as needed to prevent bubbling and clumping.
  5. Once the polenta has thickened, add the butter and incorporate before adding the grated Manchego.
  6. Ladle the polenta into a low, wide serving dish and allow it to firm and cool for about 5 minutes.
  7. Arrange the steamed kale and roasted vegetables on top. Garnish with toasted pepitas.
Allergens: Milk
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