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Fresh Polenta with Roasted Beets

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Fresh Polenta with Roasted Beets

An easy-to-make holiday cheesy polenta dish featuring robust colors and flavors.   

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 large whole unpeeled beets
  • 4 tablespoons olive oil
  • Kosher salt
  • 3 cups frozen corn
  • 1 cup canned sweet corn
  • ½ cup heavy cream
  • ½ cup Tnuva Butter
  • ½ cup Tnuva Parmesan Cheese
  • Fresh thyme


1. Preheat oven to 425°F. Place the beets onto a baking tray lined with baking paper. Roast them for about 40 minutes until they are soft, though this depends on the size of the beets. Remove from the oven and remove the peels. Cut into small cubes. Season with salt and olive oil.

2. Put the frozen corn into a blender and grind well. Transfer into a pot and add the heavy cream, butter and Parmesan cheese. Bring this mixture to a boil over a small flame until the corn is softened. Remove from the heat.

3. Transfer the polenta into a serving dish. Top with the beet cubes. Season with thyme and sprinkle some grated Parmesan. Serve warm.