For polenta:
- 2 cups Vegetable brothlow-sodium
- ½ cup Polentafine cornmeal or corn grits
- ¼ cup Goat Cheesegrated
- 1 tbsp Olive oilor butter
- ¼ tsp Kosher Salt
- ¼ tsp Black pepperfreshly ground
For garnish:
- 1 tbsp Olive oilor butter
- 1 clove Garlicsmashed
- 2 cups Roasted Root VegetablesBeets, carrots, red onion, parsnips
- 1 tbsp Sagechopped
- 2 tsp Pestoready-made
- Parsleyto taste
Roasted Root Vegetables with Goat Cheese Polenta
This Roasted Root Vegetables with Goat Cheese Polenta is a comfort food recipe yet healthy for two. I believe that creamy, warming polenta is the most delicious porridge you can eat for dinner! Along with roasted root vegetables piled on top and pesto for garnish, this dish became a favorite in my house.
In this comforting winter dinner recipe, I use up leftover roasted vegetables, heating them through briefly, along with garlic and sage. This hack helps me cut down on my cooking time and use the leftovers not only to make a sandwich but to prepare a healthy dinner, too. I also love experimenting with my polenta recipe, and this time I use hard goat cheese instead of traditional Parmesan. If you are a fan of goat cheese, like I am, then you will definitely want to try this recipe. Enjoy!
To make this Roasted Root Vegetables with Goat Cheese Polenta, you will need the following ingredients:
Steps to make Roasted Root Vegetables with Goat Cheese Polenta
1 | Bring broth to boil | 2 |
2 | Add polenta | 10 |
3 | Cook polenta | 10 |
4 | Add cheese and oil | 1 |
5 | Heat oil and cook garlic | 2 |
6 | Prepare vegetables | 6 |
7 | Serve | |
Recipe Reviews
Delicious healthy recipe! Thanks!
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