Creamy Polenta with Roasted Beets | Blue Diamond

Name: Creamy Polenta with Roasted Beets | Blue Diamond
Total time: 135 min
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 and freshly ground black pepper

www.bluediamond.com

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 and freshly ground black pepper