This is true healthy comfort food--a bowl of soft, creamy polenta topped with warm roasted vegetables infused with garlic and sage. Source:, April 2017

Sylvia Fountaine




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; 27.7 g total fat; 6.7 g saturated fat; 14 mg cholesterol; 589 mg sodium. 416 mg potassium; 41.4 g carbohydrates; 7.7 g fiber; 8 g sugar; 9.1 g protein; 6075 IU vitamin a iu; 12 mg vitamin c; 53 mcg folate; 149 mg calcium; 1 mg iron; 34 mg magnesium;

Reviews (3)

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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
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
Used an almond and sun-dried tomato pesto instead.. superb! 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