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

Sylvia Fountaine
Source:, April 2017


Recipe Summary

25 mins
35 mins




Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

442 calories; protein 9.1g 18% DV; carbohydrates 41.4g 13% DV; dietary fiber 7.7g 31% DV; sugars 7.7g; fat 27.7g 43% DV; saturated fat 6.7g 34% DV; cholesterol 14.4mg 5% DV; vitamin a iu 6074.6IU 122% DV; vitamin c 12.4mg 21% DV; folate 53mcg 13% DV; calcium 148.8mg 15% DV; iron 1.5mg 8% DV; magnesium 34.1mg 12% DV; potassium 415.9mg 12% DV; sodium 589.4mg 24% DV.

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Used an almond and sun-dried tomato pesto instead.. superb! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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 Read More