Name: Roasted Root Vegetables with Goat Cheese Polenta
Prep time: 25 min
Total time: 35 min
Ingredients: 2 cups low-sodium vegetable or chicken broth; 0.5 cup polenta fine cornmeal or corn grits; 0.25 cup goat cheese; 1 tablespoon extra-virgin olive oil or butter; 0.25 teaspoon kosher salt; 0.25 teaspoon ground pepper; 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

Roasted Root Vegetables with Goat Cheese Polenta

5.0

(4)

3 Reviews

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

By Sylvia Fountaine

Updated on April 8, 2017

Prep Time:

25 mins

Additional Time:

10 mins

Total Time:

35 mins

Servings:

Yield:

2 servings

Nutrition Profile:

Egg Free Gluten-Free Healthy Immunity High Fiber Low Added Sugars Low Sodium Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Associated Recipes

Sheet-Pan Roasted Root Vegetables

Nutrition Facts (per serving)

442	Calories
28g	Fat
41g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size 1 cup polenta & 1 cup vegetables
Calories 442
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 8g	28%
Total Sugars 8g
Protein 9g	18%
Total Fat 28g	36%
Saturated Fat 7g	34%
Cholesterol 14mg	5%
Vitamin A 6075IU	121%
Vitamin C 12mg	14%
Folate 53mcg	13%
Sodium 589mg	26%
Calcium 149mg	11%
Iron 2mg	8%
Magnesium 34mg	8%
Potassium 416mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.