Cheesy Chipotle Pumpkin Polenta with Garlic Roasted Veggies
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 3 1/4 cups water
- 1 cup polenta corn grits
- 1 tsp sea salt
- 2 chipotle peppers (diced)
- 3 tsp adobo sauce (from can of chipotle peppers)
- 3 tbs pumpkin puree
- 1 tbs butter
- 2 tsp raw honey
- 3/4 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 cup sharp cheddar cheese (shredded)
- Garlic Roasted Veggies:
- 3 small zucchini (quartered)
- handful baby tomatoes (halved)
- 1 head of garlic (cloves separated, paper left on)
- pinch sea salt
- pinch ground black pepper
- pinch garlic powder
- olive oil (to drizzle)
- freshly chopped cilantro (to garnish)
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Preparation
Step 1
In a large saucepan bring water, grits, and salt to a boil.
Step 2
Reduce to simmer.
Step 3
Stir in peppers, adobo sauce, pumpkin, butter, honey and spices. Mix until smooth.
Step 4
Let simmer on low heat for about 10 minutes, or until water is absorbed and consistency is to your liking.
Step 5
Turn off heat, stir in cheese, cover and let sit for 5 minutes or until ready to eat.
Step 6
Salt to taste.
Step 7
To prepare your garlic roasted veggies preheat oven to 425°F. Line a cookie sheet with parchment paper.
Step 8
Place your prepped veggies on your cookie sheet, sprinkle with spices, and drizzle with oil.
Step 9
Roast for 15-20 minutes, flipping halfway through.
Step 10
Fill a bowl with grits, top with veggies, squeeze garlic cloves out of skins, sprinkle with cilantro and enjoy!
Step 11
Save recipe for the next time?
