Polenta with roasted beets, onions, chickpeas and greens...

was our Thursday dinner.  Just so you know,  I did not make it vegetarian, or vegan.  But it is so easy to adapt it by using vegetable broth {instead of the chicken broth}, or water to cook the polenta; and eliminate the Parmesiano Regiano.  I like the flavor of a good chicken broth in polenta and prefer it over vegetable stock.  I just really do not like it with just water for a dish where I want the polenta to stand out.  Oh, and I like using the Parmesiano Regiano because 1) it just tastes so good, and 2) I want the girls to get as much calcium as they can get through their regular food intake and not supplements.

By the way, did I mention just how sweet and succulent they were?  No leftovers, and Alena had thirds! In a way it is dinner for dessert...

First the pictures - because I think they are pretty...

Beets, chickpeas and broth...

all chopped up, and mixed...

can you see the olive oil glistening?

Its ready...

to be served!

Roasted beets, onions, chickpeas, and beet greens 
- Beets - peeled, and sliced into about 1/4" thick slices{I use a potato peeler - if you do not like "pink" 
    stained hands use gloves}
- Rinse, pat dry, and cut the greens from the beets into small pieces. Reserve
- 1 medium/large onions cut into larger pieces
- 1 can of chickpeas {garbanzo} beans - drained
- Splash of olive oil, salt, pepper, and a lemon squeeze 

1. Preheat oven to 400F 
2. Place beets, onions, and chickpeas in a baking dish and toss them.  Drizzle with olive oil, 
  and bake for about 35 minutes, or until vegetables just about tender.
3. Add the beet greens, mix them under the vegetables and leave in hot oven {I turned it off} for 
   another 5 minutes until the greens are slightly wilted,
4.Add salt, and pepper.  Squeeze a little lemon juice over the vegetables and mix them up.

Serve on a plate with polenta, and offer grated parmesiano regiano on the table.

Basic Polenta
One quart of chicken or vegetable broth  - total of 4 cups
1-1/2 Cups of Polenta (Corn Grits)
Paremsiano Regiano rind - Optional
1/2 C grated Parmesiano Regino - Optional
Salt to taste

1. Bring broth and rind of Parmesiano Reginao - if using - to a slow simmer
2. Slowly pour in polenta meal - while constantly stirring with a wooden spoon
3. Turn down heat - be careful not to burn yourself - and continue to stir the polenta until it has the
    desired consistency {it takes about 20 minutes or so}. Be sure to continue stirring to make sure that
    polenta does not get lumpy
4. Remove from heat and stir in - if using - the grated parmesiano regiano. [I think it gives it a great
    additional flavor and - of course - packs a lot of additional calcium for the girls}
5. Add salt to taste