Creamy Polenta with Roasted Beets & Orange

4 servings

Lactose-Free | Vegan | Gluten-free

Prep time: 15 minutes
Cook time: 35 minutes

What You’ll Need

  • 2 medium beets, peeled, quartered and sliced into 1/8” slices
  • 1 cup polenta-corn grits
  • 4 cups water
  • ½ tsp. salt
  • 1 cup Vevan Mozza-Shred
  • 1 orange, peeled, sliced into ¼” slices and segmented
  • 8-10 fresh basil leaves, chiffonade cut (thinly sliced)
  • Olive oil for drizzling
  • Salt & pepper to taste

Here’s How

  1. Preheat oven to 425°F. Place sliced beets on a large baking sheet lined with parchment paper. Roast for 10-15 minutes. Set aside.
  2. In a large saucepan, bring the water and salt to boil. Reduce heat to medium and add the polenta slowly, whisking constantly.
  3. Cover and cook gently over low heat for 20 minutes, stirring frequently until the polenta is thick and creamy.
  4. Remove from heat and add the Vevan Mozza-Shred and stir to thoroughly incorporate.
  5. Divide polenta into 4 bowls. Top with beets, orange pieces, and basil. Drizzle with olive oil. Season with salt and pepper to taste.