Cheesy Polenta Recipe with Roasted Beets

A comforting, rustic dish that combines creamy, cheesy polenta with the earthy sweetness of roasted beets and the freshness of greens and herbs. I love how this recipe balances textures and flavors — the creamy base of polenta, the tender roasted beets, the slight tang of goat cheese, and the brightness from basil and pickled onions. It’s hearty, elegant, and perfect for both a cozy dinner and a special gathering.

Why You’ll Love This Recipe

I enjoy this recipe because it transforms simple ingredients into something truly satisfying and colorful. The roasted beets add natural sweetness and depth, while the cheesy polenta provides a rich, velvety foundation. I also appreciate how the kale (or beet greens) and pickled red onions bring freshness and a bit of tang to cut through the richness. The blend of pecorino romano and goat cheese makes the polenta creamy, salty, and perfectly balanced. Plus, it’s a great way to make a vegetarian dish feel hearty and indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢ 2 tablespoons pickled red onions
▢ 1 lb fresh beets, scrubbed or peeled, and cut into bite-size pieces
▢ 2 cups kale or beet tops, tear greens from stems and discard stems
▢ 1 cup yellow cornmeal
▢ 5 cups low-sodium vegetable stock
▢ 6 ounces pecorino romano cheese, grated and divided into 2-ounce and 4-ounce portions
▢ 2 tablespoons butter, diced
▢ 2 ounces goat cheese, crumbled
▢ 1 handful basil leaves
▢ Olive oil
▢ Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C). I place the beet pieces on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Then I roast them for about 30–40 minutes, stirring once halfway through, until tender and caramelized around the edges.
2. While the beets roast, I bring the vegetable stock to a gentle boil in a large pot. I slowly whisk in the cornmeal, stirring continuously to prevent lumps.
3. I reduce the heat to low and cook the polenta, stirring often, for about 25–30 minutes until thick and creamy. If it becomes too thick, I add a little extra stock or hot water to loosen it.
4. Once the polenta is smooth, I stir in the butter, 4 ounces of pecorino romano cheese, and the goat cheese until everything is melted and well combined. I taste and season with salt and pepper as needed.
5. In a skillet, I quickly sauté the kale or beet greens in a drizzle of olive oil for about 2–3 minutes, just until wilted. I season lightly with salt and pepper.
6. To assemble, I spoon the creamy polenta into bowls or plates. I top with roasted beets, sautéed greens, and pickled red onions. Then I sprinkle the remaining 2 ounces of pecorino romano cheese and scatter fresh basil leaves over the top.
7. I finish with a drizzle of olive oil and an extra grind of black pepper before serving warm.

Servings and Timing

This recipe serves 4 as a main dish or 6 as a side.

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: approximately 55 minutes.

Variations

• I sometimes substitute spinach or Swiss chard for kale if I don’t have beet greens.
• For a vegan version, I replace butter and cheeses with vegan butter and nutritional yeast.
• I like to mix roasted carrots or sweet potatoes with the beets for extra sweetness and color.
• Adding a poached or fried egg on top turns this into a heartier meal.
• For a smoky note, I stir a little smoked paprika or roasted garlic into the polenta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The polenta will firm up as it cools, so when reheating, I stir in a splash of vegetable stock or water to loosen it and warm it gently over low heat. The roasted beets and greens can be reheated separately in a skillet or oven. It’s best served warm.

FAQs

Can I use instant polenta instead of regular cornmeal?

Yes — instant polenta cooks much faster (in about 5 minutes). I adjust the liquid slightly based on the package instructions and add the cheeses and butter at the end as usual.

Do I need to peel the beets before roasting?

I prefer to peel them for a smoother texture, but if the skins are thin and tender, I sometimes leave them on. After roasting, they can be easily slipped off.

Can I make this ahead of time?

Yes — I often roast the beets and prepare the polenta separately ahead of time. I reheat the polenta slowly with a little liquid and warm the beets before serving.

What kind of goat cheese works best?

I use a soft, mild goat cheese that crumbles easily and melts smoothly into the hot polenta. Stronger varieties will give a tangier flavor.

Can I use Parmesan instead of pecorino romano?

Absolutely — Parmesan or Grana Padano both work well and give a slightly milder flavor.

How can I make the polenta extra creamy?

I stir frequently while cooking and use hot stock to prevent clumping. Adding the butter and cheese at the end while it’s still hot helps achieve a silky consistency.

What’s the best way to serve this dish?

I like to serve it in shallow bowls so the polenta forms a base and the toppings sit beautifully on top — it looks inviting and rustic.

Can I roast the beets in advance?

Yes — roasted beets keep well in the fridge for up to 4 days. I bring them to room temperature or reheat them before adding to the polenta.

Are beet greens edible?

Yes, they’re delicious! They have a slightly earthy, mild flavor and are packed with nutrients. I always use them when available.

Can I freeze polenta?

Yes — once cooled, I slice or portion it, then wrap tightly and freeze for up to 2 months. To reheat, I thaw and warm with a splash of broth or water until creamy again.

Conclusion

This Cheesy Polenta with Roasted Beets is one of my favorite comfort dishes — warm, colorful, and full of balanced flavors. I love how the creamy, cheesy base contrasts with the earthy beets and bright toppings, creating a meal that feels both rustic and elegant. It’s easy to prepare yet looks beautiful on the plate, making it perfect for everyday meals or special occasions alike.

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