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Curried Beet Polenta

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  • Makes: 4 servings
  • Prep: 10 mins
  • Roast: 35 mins 400°F

Curried Beet Polenta



  1. Preheat oven to 400 degrees F. Arrange beets in a 2-quart baking dish. Drizzle with the 2 teaspoons olive oil. Roast, covered, for 30 minutes. Uncover; roast 5 minutes more or until tender and lightly browned.
  2. Meanwhile, in a medium saucepan bring 1 1/2 cups of the chicken broth and the curry powder to boiling. In a small bowl stir together remaining chicken broth and the 1/2 cup cornmeal; gradually stir into the broth. Cook and stir until mixture returns to boiling. Reduce heat. Cook, uncovered, for about 6 minutes more or until thickened. Stir in beets and whipping cream. To serve, drizzle with additional olive oil. Sprinkle with cilantro.

Nutrition Facts (Curried Beet Polenta)

    Per serving:
  • 176 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 23 mg chol.,
  • 481 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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