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Polenta with Roasted Root Vegetables and Pesto

Green City Market Staff


Root Vegetables
4 beets*
4 carrots*,
1 parsnip*,
1 squash*,
1 sweet potato*
*(feel free to get creative with with any winter vegetables from the market)
Olive oil
Salt & pepper to taste 
  • 2 cups polenta/corn grits
  • 5 cups vegetable stock or water 
  • 1 cup whole milk
To serve:
  • Salted butter 
  • Pesto (from Kinnikinnick Farms or Tuscan Hen)
  • Grated hard cheese

Preheat the oven to 400 F. Chop the vegetables into small cubes. Place on a baking tray and drizzle with olive oil, salt, pepper, and herbs. Bake for approximately 45 min or until deeply roasted, flipping the vegetables once or twice to prevent overcooking on one side.

Meanwhile, prepare the polenta. Bring stock or water to boil, slowly pour in polenta, whisking constantly to prevent clumps from forming. Add whole milk, reduce to simmer, and let cook for 20-30 minutes, stirring every 5 minutes or so and adding more water or milk if mixture gets too thick.

When the polenta is fully cooked, portion into bowls and stir in a healthy dollop of salted butter.

Top with the roasted vegetables and drizzle with pesto and cheese. Serve alongside a simple winter greens salad. 

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