Creamy Pumpkin Polenta with Roasted Veggies

Creamy Pumpkin Polenta with Roasted Veggies – Cozy, Comforting, and Easy

There’s something magical about a bowl of warm, creamy polenta on a crisp evening, especially when it’s infused with autumn spices and sweet pumpkin puree. This creamy pumpkin polenta with roasted veggies is one of my favorite comfort meals to make when I want something simple, wholesome, and deeply satisfying. I first made this recipe during a fall farmers’ market haul, and it instantly became a weekly staple.
If you love easy homemade comfort food recipes with rich flavor and nourishing ingredients, this dish will quickly earn a place on your table too.

Ingredients

For the Creamy Pumpkin Polenta

1 cup cornmeal (medium grind)
4 cups water
1 cup milk
1 cup pumpkin puree
2 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon nutmeg

For the Roasted Veggies

cup diced carrots
cup diced zucchini
small red onion, sliced
2 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon salt
cup diced red bell pepper
¼ teaspoon pepper

Step-by-Step Instructions

Prepare the Roasted Vegetables

Preheat your oven to 200°C (400°F).
Spread the carrots, zucchini, bell pepper, and onion on a baking sheet.
Drizzle with 2 tablespoons olive oil, then sprinkle smoked paprika, dried thyme, salt, and pepper.
Toss to coat evenly.
Roast for 20–25 minutes, stirring once halfway through, until tender and lightly caramelized.

Make the Creamy Pumpkin Polenta

In a medium pot, bring 4 cups water and 1 teaspoon salt to a boil.
Gradually whisk in 1 cup cornmeal, reducing heat to low.
Stir continuously for 5–7 minutes until thickened.
Add 1 cup milk, stirring to keep the polenta smooth and creamy.
Mix in 1 cup pumpkin puree, 2 tablespoons butter, 2 tablespoons Parmesan, garlic powder, black pepper, and nutmeg.
Cook for an additional 3–5 minutes, stirring often.
Taste and adjust seasoning if needed.

Assemble

Spoon the creamy pumpkin polenta into bowls.
Top with warm roasted vegetables.
Finish with a sprinkle of Parmesan or a drizzle of olive oil if desired.

Tips & Variations

Swap the vegetables: Use sweet potatoes, mushrooms, broccoli, or any seasonal vegetables you prefer.
Make it dairy-free: Replace milk with almond or oat milk and omit the Parmesan (or use a dairy-free alternative).
Boost the protein: Add chickpeas or white beans to the roasted vegetables for a heartier meal.

Storing & Reheating

Refrigerator: Store leftover polenta and veggies separately in airtight containers for up to 3 days.
Freezer: Freeze polenta in a sealed container for up to 2 months (note: vegetables may lose some texture after freezing).
Reheating: Warm polenta in a saucepan with a splash of water or milk to bring back its creaminess. Reheat veggies in a skillet or oven for best texture.

FAQs

Can I make it ahead?
Yes! Prepare the polenta and veggies separately and store them. Reheat just before serving.

Can I use instant polenta?
Absolutely. Follow package instructions and stir in the same pumpkin and seasonings at the end.

Can I substitute pumpkin puree?
You can use sweet potato puree or butternut squash puree for a similar flavor and texture.

Is this dish gluten-free?
Yes, as long as your cornmeal is labeled gluten-free.

Nutritional Information (Approx. per serving)

Calories: ~360
Protein: ~9g
Carbohydrates: ~52g
Fat: ~12g

This creamy pumpkin polenta with roasted veggies is the perfect comforting bowl for busy weeknights, cozy weekends, or seasonal gatherings. If you try this easy homemade recipe, let me know in the comments how it turned out! Don’t forget to share it with friends and explore more of my cozy, veggie-packed recipes on the blog.