Southwest Root Vegetable Polenta

Southwest Root Vegetable Polenta


1 tablespoon Dierbergs extra virgin olive oil
½ cup diced onion
¼ cup diced red bell pepper
6 cups coarsely chopped cooked root vegetables;(carrots, parsnips, Brussels Sprouts, sweet potatoes, or combination)
1 package (1.25 ounces) reduced-sodium taco seasoning
3½ cups water (divided)
1 cup polenta corn grits
½ teaspoon coarse salt
2 tablespoons Dierbergs butter
1 container (4 ounces) Dierbergs goat cheese crumbles


In large skillet, heat olive oil over medium-high heat.

Add onion and bell pepper; cook stirring occasionally until onion wilts, about 2 minutes.

Stir in cooked vegetables; cook stirring frequently until heated through.

Add taco seasoning and ½ cup of the water; cook stirring frequently until slightly thickened, about 2 minutes.

Meanwhile, in medium saucepan, bring remaining 3 cups water to a boil over medium-high heat.

Quickly whisk in polenta and salt. Reduce heat to low; cook stirring occasionally until until tender, about 5 minutes.

Whisk in butter until melted.

Immediately divide polenta among 6 plates; top with vegetables. Sprinkle cheese over tops.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 284
Cholesterol: 30 mg
Fat: 12 g
Sodium: 532 mg
Carbohydrates: 38 g
Protein: 6 g
Fiber: 8 g