Roasted Root Vegetables with Goat Cheese Polenta

Roasted Root Vegetables with Goat Cheese Polenta

3 Reviews
From:, April 2017

This is true healthy comfort food—a bowl of soft, creamy polenta topped with warm roasted vegetables infused with garlic and sage.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • Polenta
  • 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
  • Vegetables
  • 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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Serve the vegetables over the polenta, topped with pesto. Garnish with parsley, if desired.

Nutrition information

  • Serving size: 1 cup polenta & 1 cup vegetables
  • Per serving: 442 calories; 28 g fat(7 g sat); 8 g fiber; 41 g carbohydrates; 9 g protein; 53 mcg folate; 14 mg cholesterol; 8 g sugars; 0 g added sugars; 6,075 IU vitamin A; 12 mg vitamin C; 149 mg calcium; 1 mg iron; 589 mg sodium; 416 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 4½ fat, 2 starch, 1 vegetable

Reviews 3

October 30, 2019
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By: Karen
I substituted squash for sweet potatoes and I did not have parsnips but the dish was still delicious! Definitely saving this to make again. A great satisfying cold evening meal!
March 08, 2018
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By: Cranky Frankie
Used an almond and sun-dried tomato pesto instead.. superb!
January 15, 2018
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By: Jackstng
I used the the pan roasted root vegetable recipe from eating well and the polenta with it was amazing. Very tasty. The whole family loved it
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