Creamy Polenta with Roasted Beets
A 135 minute recipe for Extra Creamy Polenta with Roasted Beets with Extra Creamy Almond Breeze.
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Ingredients
- 6 to 8 small red beets
- ½ Chioggia beet sliced into 8 paper-thin slices
- ½ small red onion sliced into wedges
- 1 cup cooked chickpeas drained and rinsed
- 4 cups fresh spinach
- 2 tablespoons crumbled feta cheese (optional)
- 2 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Almond Breeze Extra Creamy Almondmilk
- 1 cup water (more as needed)
- ½ cup stone ground polenta corn grits (not instant)
- 1 tablespoon extra-virgin olive oil (more to taste)
- 1 small clove garlic minced
- 2 tablespoons lemon juice
- ¼ teaspoon Dijon mustard
- 1/4 cup chopped Blue Diamond Roasted Salted Almonds
- sea salt
- freshly ground black pepper
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