Roasted Root Vegetables with Goat Cheese Polenta

Healthy Comfort Food
Healthy Comfort Food
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For polenta:
2 cups Vegetable broth low-sodium
½ cup Polenta fine cornmeal or corn grits
¼ cup Goat Cheese grated
1 tbsp Olive oil or butter
¼ tsp Kosher Salt
¼ tsp Black pepper freshly ground
For garnish:
1 tbsp Olive oil or butter
1 clove Garlic smashed
2 cups Roasted Root Vegetables Beets, carrots, red onion, parsnips
1 tbsp Sage chopped
2 tsp Pesto ready-made
Parsley to taste

Nutritional information

  • For polenta:

  • For garnish:

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:

Ingridiens for Roasted Root Vegetables with Goat Cheese Polenta

Steps to make Roasted Root Vegetables with Goat Cheese Polenta


Bring broth to boil


In a medium saucepan, bring 2 cups low-sodium vegetable broth to a boil.


Add polenta


Reduce heat to low and gradually add ½ a cup fine cornmeal polenta, whisking constantly. Cover with a lid and cook for 10 minutes.


Cook polenta


After 10 minutes, stir once, cover and cook for about 10 minutes more.


Add cheese and oil


Stir in ¼ cup goat cheese, 1 tbsp extra-virgin olive oil or butter, ¼ tsp kosher salt, and ¼ tsp freshly ground black pepper.


Heat oil and cook garlic


Meanwhile, in a skillet over medium heat, heat 1 tbsp extra-virgin olive oil or butter. Add 1 clove smashed garlic and cook, stirring, for 1 minute.


Prepare vegetables


Add 2 cups roasted root vegetables of a choice. Cook, stirring, for 4-5 minutes, until heated through. Add 1 tablespoon chopped fresh sage and cook 1 more minute.



To serve, spoon the vegetables over the polenta and top with pesto. Garnish with fresh parsley leaves if you wish.

No bells and whistles with this Roasted Root Vegetables with Goat Cheese Polenta recipe, just a delicious weeknight dish for two. Try this easy recipe soon, and come back to leave a comment below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delicious healthy recipe! Thanks!

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