This comforting bowl of soft, creamy polenta is topped with warm roasted vegetables infused with garlic and sage. Perfect for a cold winter's night.

Source:, March 2017




Instructions Checklist
  • To prepare polenta: Bring broth to a boil in a medium pot. Reduce heat to low and gradually add polenta (cornmeal or grits); whisking vigorously to avoid clumping. Cover and cook for 10 minutes, stir, and cook 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.

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


To make ahead: Tk.

Nutrition Facts

143.5 calories; protein 9.4g 19% DV; carbohydrates 7.8g 3% DV; dietary fiber 3.7g 15% DV; soluble fiberg; insoluble fiberg; sugars 1.7g; other carbs 2.4g; fat 9.3g 14% DV; saturated fat 6g 30% DV; mono fat 2.3g; poly fat 0.3g; cholesterol 22.4mg 7% DV; water 111.1g; ash 3.3g; vitamin a iu 9849.9IU 197% DV; vitamin a re 1060.1RE; vitamin a carotenoid 946.4RE; vitamin a retinol 113.7RE; vitamin a carotene 5682.3mcg; vitamin b1 thiamin 0.1mg; vitamin b2 riboflavin 0.3mg; vitamin b3 niacin 1.8mg; niacin equivalents 3.7mg 19% DV; vitamin b6 0.1mg 6% DV; vitamin b12 0.1mcg 1% DV; biotin 0.9mcg; vitamin c 149mg 248% DV; vitamin e alpha equivalents 0.9mg; vitamin e iu 1.4IU 5% DV; vitamin e mg 0.9mg; folate 170.8mcg 43% DV; vitamin k 1837.5mcg 2297% DV; pantothenic acid 0.5mg 5% DV; calcium 239mg 24% DV; copper 0.3mg 16% DV; iron 7.4mg 41% DV; magnesium 64.2mg 16% DV; manganese 0.2mg 10% DV; molybdenum 1.3mcg 2% DV; phosphorus 171.3mg 17% DV; potassium 665.3mg 19% DV; selenium 1.2mcg 2% DV; sodium 448.7mg 19% DV; zinc 1.4mg 9% DV; 40 butyric 0.4g; 60 caprioc 0.2g; 80 caprylic 0.2g; 100 capric 0.8g; 120 lauric 0.4g; 140 myristic 0.9g; 160 palmitic 2.3g; 180 stearic 0.8g; 161 palmitol 0.2g; 181 oleic 2.1g; 201 eicoseng; 221 erucicg; 182 linoleic 0.3g; 183 linolenicg; 184 stearidong; 204 arachidong; 205 epag; 225 dpag; 226 dhag; omega 3 fatty acidg; omega 6 fatty acid 0.3g; alanine 0.3g; arginine 0.3g; cystineg; glycine 0.2g; histidine 0.2g; isoleucine 0.4g; leucine 0.8g; lysine 0.6g; methionine 0.2g; phenylalanine 0.4g; proline 1g; serine 0.4g; threonine 0.4g; tryptophan 0.1g; tyrosine 0.3g; valine 0.6g; alcoholg; caffeinemg; pyramid fat; pyramid milk; exchange meat; exchange fat; energy 143.6kcal; aspartic acid 0.6g; glutamic acid 1.4g; thiamin 0.1mg 8% DV; riboflavin 0.3mg 18% DV; monosaccharidesg; disaccharidesg; trans fatty acidg; exchange vegetables; phytosterols 5.6mg.