Recipes » Main Dish » Pumpkin Polenta
T. Colin Campbell Center for Nutrition Studies

Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022)


Roasted Brussels Sprouts

  • 2 Tbsp coconut nectar or maple syrup
  • 2 Tbsp Dijon mustard
  • 2 Tbsp coconut aminos or low-sodium soy sauce
  • 1 pound Brussels sprouts, quartered


  • 2 cups water
  • 1 cup unsweetened plant-based milk
  • 1 cup polenta
  • ¾ cup pumpkin puree
  • 3 Tbsp mellow white miso paste
  • 1 Tbsp coconut nectar or maple syrup
  • 1 tsp ground cinnamon


Brussels sprouts

  • 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
  • 2. Add the coconut nectar, mustard, and coconut aminos to a medium bowl and whisk to combine. Arrange the Brussels sprouts on the prepared baking sheet in an even layer, drizzle the dressing, and toss to combine.
  • 3. Roast the Brussels sprouts until they are a light golden brown, about 30 minutes.


  • 1. Add the water and plant-based milk to a medium pot. Bring to a boil over medium heat.
  • 2. Add the polenta and whisk to incorporate, then reduce the heat and add the pumpkin, miso, coconut nectar, and cinnamon.
  • 3. Stir frequently until all the liquid is absorbed, about 12 minutes.
  • 4. Serve immediately and top each serving with the roasted Brussels sprouts.

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