Name: Autumnal Veggies over Creamy Polenta
Yield: 6
Ingredients: 1 ¾ cup cornmeal; 6 cups water; 1 teaspoon salt; 3 tablespoons butter; ½ cup finely grated cheese (I used a mixture of cheddar, parmesan, and toscano); 2 tablespoons olive oil; 2 sweet potatoes, peeled and chopped; 2 carrots, peeled and chopped; 1 large yellow onion, sliced; 2 tablespoons butter; 10oz cremini mushrooms, chopped; ½ cup beer; 1 teaspoon salt; ½ teaspoon pepper; ½ teaspoon chipotle red pepper; chives; red pepper sauce (I used this; Red Pepper sauce; from Trader Joe’s); smoked sausage

Ingredients

Scale

Polenta

1 ¾ cup cornmeal
6 cups water
1 teaspoon salt
3 tablespoons butter (affiliate)
½ cup finely grated cheese (I used a mixture of cheddar, parmesan, and toscano)

Veggie Medley

2 tablespoons olive oil (affiliate)
2 sweet potatoes, peeled and chopped
2 carrots, peeled and chopped
1 large yellow onion, sliced
2 tablespoons butter (affiliate)
10oz cremini mushrooms, chopped
½ cup beer
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chipotle red pepper

Optional Toppings

chives
red pepper sauce (I used this
Red Pepper sauce
from Trader Joe’s)
smoked sausage

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Instructions

Bring water to a boil in large saucepan. Add salt. Add cornmeal, ½ cup at a time, whisking constantly.
Reduce heat to low, and cook polenta for 15 minutes, stirring occasionally.
After 15 minutes, keep heat on low and add butter and cheese.
While polenta is cooking, start veggie medley.
Peel and chop sweet potatoes into small cubes and add to large skillet with olive oil. Cook over medium high heat.
After 10 minutes or until sweet potatoes start to crisp on edges, add carrots. Cook for 5 minutes.
Add onion, butter, beer, mushrooms, and spices. Cook for 5-10 minutes, or until veggies are all soft. Serve over polenta. Top with chives, red pepper sauce, and smoked sausage if you’d like some meat!