2 tbsp pickled red onions

1 lb fresh beets, scrubbed or peeled, cut into bite-size pieces

2 cups kale or beet greens, stems removed

1 cup yellow cornmeal

5 cups low-sodium vegetable stock

6 oz pecorino romano cheese, grated and divided (4 oz + 2 oz)

2 tbsp butter, diced

2 oz goat cheese, crumbled

1 handful basil leaves

Olive oil

Salt and pepper to taste

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Preheat oven to 400°F (200°C). Place beet pieces on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 30–40 minutes, stirring halfway through, until tender and caramelized.
While beets roast, bring vegetable stock to a gentle boil in a large pot. Gradually whisk in cornmeal, stirring continuously to avoid lumps.
Reduce heat to low and cook for 25–30 minutes, stirring often, until polenta is thick and creamy. Add more stock or hot water if needed to loosen.
Stir in butter, 4 oz pecorino romano, and goat cheese until melted and smooth. Season with salt and pepper to taste.
In a skillet, sauté kale or beet greens in a drizzle of olive oil for 2–3 minutes until wilted. Season lightly.
Spoon polenta into bowls, top with roasted beets, sautéed greens, and pickled red onions. Sprinkle with remaining 2 oz pecorino romano and garnish with basil leaves.
Finish with a drizzle of olive oil and freshly ground black pepper. Serve warm.

Roast the beets ahead of time for quicker prep.

For vegan version, use vegan butter and nutritional yeast instead of cheese.

Use Parmesan if pecorino romano isn’t available.

Reheat polenta gently with added broth to restore creaminess.

Serve in shallow bowls for a rustic presentation.