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.
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
Vitamin A (122% daily value), Vitamin C (20% dv)