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Creamy Polenta with Roasted Veggies~

Peel beets and leave part stem on and steam in oven with water for 10 minutes, add carrots, onion, red bell pepper, fingerling potatoes, maitake mushrooms, and roast with EVOO, garlic and and a balsamic reduction or just pour balsamic on while they roast…fresh thyme.  While they cook for approx 25 minutes..

Boil 6 cups of water and add pink himalyan sea salt add 1 cup of Organic Polenta and constantly stir with whisk adding more water as it thickens to your desired consistency, then add almond milk for cream and Harvest Award Olive Oil vegan butter, YUM!  No Palm Oil, but isn’t organic!  So great though!  You know about Palm Oil right?

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