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:
In a medium saucepan, bring 2 cups low-sodium vegetable broth to a boil.
Reduce heat to low and gradually add ½ a cup fine cornmeal polenta, whisking constantly. Cover with a lid and cook for 10 minutes.
After 10 minutes, stir once, cover and cook for about 10 minutes more.
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.
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.
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!
Delicious healthy recipe! Thanks!
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