Looking for a hearty, vegetarian dish worthy of this year’s Thanksgiving dinner? I have you covered! Polenta is one of my favorite ingredients to cook with during the cooler months. No other pantry staple can take a simple sheet pan of roasted veggies and turn them into a holiday worthy meal quite like polenta can.
This creamy garlic polenta is easy to make, takes minimal time and packs a major flavor punch to the taste buds, all important things to take into consideration when thinking about Thanksgiving dishes!
Your veg loving friends and family will be super impressed that you were able to create such velvety smooth polenta and still keep their holiday main dish completely plant based. Most creamy polenta recipes have some form of dairy in them, sometimes it’s milk and other times it’s Parmesan cheese, but not this one! This one gets a creamy kick from Silk Unsweetened Almond Milk and a punch of garlicky flavor from a few heaping tablespoons of one of my favorite snack foods, Lebanese garlic dip.
My friend Sabrina first introduced me to garlic dip last year when she brought over a veggie platter to our Halloween party. It was honestly love at first bite for me! Until recently I had to make a special trip to Whole Foods or make my own to enjoy the magic that is garlic dip, but that has all changed since Trader Joe’s started carrying their own version of it. Now I have it on hand at all times for salad dressings, sandwich spread and obviously for creamy garlic polenta!
Did you notice those pickled cranberries sprinkled over the top…O.M.G. They are the tastiest darn cranberries ever and so pretty too! Those little orbs of deliciousness are crazy addictive and the perfect topping for salads and savory eats. Heck, I even used the pickling liquid for cocktails the other day. So good!! I wish I could take the credit for having the brilliant idea to pickle cranberries, but it wasn’t me. I found this recipe in Rodale’s Organic Life Magazine and you can make some for yourself by clicking here.
- 1 pound Brussels sprouts, cleaned and halved
- 2 cups peeled and cubed butternut squash
- 1½ - 2 tablespoons olive oil
- ¼ teaspoon sweet paprika
- kosher salt and pepper to taste
- finely chopped parsley for garnish
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl combine the Brussels sprouts, squash, olive oil, paprika, salt and pepper. Toss to coat then spread into an even layer on the prepared baking sheet. Roast for 35 minutes or until vegetables are tender and caramelized.
- In a medium sized sauce pan combine the almond milk, water and salt. Bring to a boil over medium- high heat then slowly stream in the polenta, stirring constantly. Reduce the heat to a simmer and cook for 5 minutes, stirring frequently, until thickened.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.