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Creamy Polenta with Roasted Root Vegetables and Kale Pesto

Creamy Polenta with Roasted Root Vegetables and Kale Pesto


  • 2 1/2 pounds peeled root vegetables, like beets, carrots, turnips, and radishes, cut into 1/4-inch cubes
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 6 cups water or low-sodium vegetable stock
  • 1 cup quick-cooking polenta
  • 1/4 cup finely grated Parmesan
  • Black pepper
  • 1 garlic clove
  • 2 cups chopped kale
  • 2 tablespoons pine nuts
  • 2 tablespoons lemon juice


  1. Preheat the oven to 400 degrees . On a large baking sheet, toss vegetables with 2 tablespoons olive oil and 1/4 teaspoon salt. Roast until tender, 30 to 35 minutes.
  2. Meanwhile, in a large pot, bring water or stock, polenta, and 1/2 teaspoon salt to a boil, whisking constantly. Reduce to a simmer, cover, and cook for 10 minutes, whisking often. Whisk in cheese and season with pepper to taste.
  3. In a food processor, pulse garlic until minced; add kale, pine nuts, lemon juice, and remaining 1/4 teaspoon salt and pulse until finely chopped. With machine running, drizzle in remaining 1/4 cup olive oil and process until pureed.
  4. Spoon polenta into 4 shallow serving bowls and top each with a swirl of pesto. Add roasted vegetables and a dollop of pesto to each bowl.

Nutrition Information

Per serving: 610 kcal cal., 26 g fat (3.9 g sat. fat), 84 g carb., 16 g fiber, 13 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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