Roasted Root Vegetables with Goat Cheese Polenta

• servings: 2 servings
• active time: 25 minutes
• total time: 35 minutes

Ingredients

2 cups low-sodium vegetable or chicken broth

½ cup polenta fine cornmeal or corn grits

¼ cup goat cheese

1 tablespoon extra-virgin olive oil or butter

¼ teaspoon kosher salt

¼ teaspoon ground pepper

1 tablespoon extra-virgin olive oil or butter

1 clove garlic, smashed

2 cups roasted root vegetables (see associated recipes)

1 tablespoon torn fresh sage

2 teaspoons prepared pesto

Fresh parsley for garnish

Directions

To prepare polenta: Bring broth to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously to avoid clumping. Cover and cook for 10 minutes. Stir, cover and continue cooking until thickened and creamy, about 10 minutes more. Stir in goat cheese, oil (or butter), salt and pepper.

Meanwhile, to prepare vegetables: Heat oil (or butter) in a medium skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add roasted vegetables and cook, stirring often, until heated through, 2 to 4 minutes. Stir in sage and cook until fragrant, about 1 minute more.

Serve the vegetables over the polenta, topped with pesto. Garnish with parsley, if desired.

Nutrition

• Calories: 440 kcal
• Total Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 14 mg
• Sodium: 729 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 9 g