Curried Beet Polenta
Can't find golden beets? Traditional red ones work just as well here. Serve this side dish with chicken tikka masala, lentil curry or any grilled meat.
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Curried Beet Polenta
Directions
- 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.
- 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 ,
- 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.