Creamy Polenta with Roasted Fall Vegetables

Creamy Polenta with Roasted Fall Vegetables

Difficulty
Moderate
Preparation
20 minutes
Cooking time
45 minutes
Servings
6
4 Cups

Water

2 Cups

a2 Milk® Whole

1 tsp

Salt, or to taste

1 ¾ Cups

Corn polenta

½ Cup

Honey

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

To taste

Kosher salt and pepper

Optional

Dried herbs and seasoning blend

2 Cups

Water

½ Bunch

Kale, torn into pieces

Garnish

Toasted pepitas

  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.
Calories130
130
Calories
10g
Protein
2.5g
Total Fat

Amount per serving% Daily Value*
Calories130
Total Fat 2.5g
Saturated Fat 1.58%
Cholesterol 10mg
Sodium 60mg3%
Total Carbohydrate 39g14%
Dietary Fibre 4g14%
Total Sugars 29g
Includes 3g Added Sugars
Protein6g
Vitamin D 1mcg6%
Calcium 192mg15%
Iron 0mg0%
Potassium 506mg10%
Milk
Allergens
Milk

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* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
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