Roasted Beets and Sautéed Greens Over Polenta

Vertical Closer Up

A creamy, delicious and flavorful dish of polenta smothered in buttered chard and beet leaves, sprinkled with roasted beet chunks, goat cheese, and basil.  

I was excited to put my Taproot Farm organic beets and chard to delicious use in this polenta creation! This dish was inspired by a trip I took to North Carolina a few years ago, where I had the opportunity to dine at Vivian Howard’s restaurant Chef & The Farmer. Afterwards, I just had to buy her cookbook Deep Run Roots. In the cookbook, she refers to “pimping” her grits, which essentially means adding a lot of extra flavors and toppings that wouldn’t be added in a traditional recipe but enhances the dish very nicely. Polenta is a traditional staple of Italian cuisine and is made from yellow ground corn, but is somewhat known as the Italian “equivalent” per say of grits (which is made from white ground corn). With these similarities in mind, I created this “pimped” polenta dish with all of my favorites: beets, chard, herbs, spices, and goat cheese! The goat cheese warms with the other components of the dish and creates the perfect creamy bite with all the earthy flavors. I hope you all enjoy this savory and unique dish as much as I have – happy cooking! 🙂

Makes 2 Large Servings (Can Easily be Divided into Smaller Portions/Multiplied)

Recipe by © Alysha Melnyk 2019

The Kitchenologist©


Interested in other ways to use chard and beets? Check out these additional recipes from my blog!

Savory Rainbow Chard Breakfast Sandwich

Key Lime Honey, Radish, Golden Beet & Blood Orange Salad

Polenta Plate but close

Kitchen Tools:


Oven Safe Cooking Dish

Sauté Pan


Stovetop Pan

Measuring Cups

Measuring Spoons

CSA Week 4


1 Bunch Beets (Destemmed, Cooked, Peeled and Cubed)

1 Cup Dry Grits, Cooked to Package Instructions (I used Bob’s Red Mill brand)

2 Tablespoons Unsalted Butter

1 Cup Stem Pieces From Beets/Greens (I used a mix of beet stems and chard stems)

3 Cups Leaf Pieces (I used a mix of chard and beet greens, but you can use other greens on hand)

1/4 Cup Heavy Cream


Goat Cheese



Vertical Full Plate Polenta


  1. First, cook, peel and cube your beets. I used these instructions to cook the beets beforehand:
  2. Next, start cooking your polenta according to package instructions (I used Bob’s Red Mill brand I had on hand). I used one cup dry grits combined with three cups water and cooked for approximately five minutes.
  3. While my polenta was cooking, I melted my butter in a sauté pan on medium heat and first sautéed the beet/chard stems until slightly softened. Then I added in the torn beet/chard leaves and cooked until just wilted.
  4. When the polenta is done cooking, remove from heat and cover with lid. This allows the polenta to set slightly.
  5. Before serving the polenta, add in 1/4 cup heavy cream if you have it and stir. It makes the polenta extra fluffy and creamy.
  6. Spread polenta on the base of your plate and top with cooked greens/stems.
  7. Sprinkle with preferred amounts of cubed beet pieces, goat cheese, salt, pepper and freshly torn basil.
  8. Enjoy warm! 🙂

Vertical Polenta

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