Creamy Polenta with Roasted Root Vegetables and Kale Pesto

By Bodymetrix Nutrition

Serves 6


  • 2 ½ pounds peeled root vegetables, like beets, carrots, turnips, and radishes, cut into ¼-inch cubes
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil
  • 1 tsp. salt
  • ¼ cup finely grated Parmesan
  • 6 cups water or low-sodium vegetable stock
  • 1 cup quick-cooking polenta
  • Black pepper
  • 1 garlic clove
  • 2 cups chopped kale
  • 2 Tbsp. pine nuts
  • 2 Tbsp. lemon juice


  1. Preheat oven to 400°. On a large baking sheet, toss vegetables with 2 Tbsp. olive oil and ¼ tsp. salt. Roast until tender.
  2. Meanwhile, in a large pot, bring water or stock, polenta, and ½ tsp. 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
    ¼ tsp. salt and pulse until finely chopped. With machine running, drizzle in remaining ¼ 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.

Source: Shape Magazine

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