Goat Cheese Polenta with Roasted Vegetables

Serves: 4 Save

Ingredients (16)

  • About 2 pounds mixed vegetables (I used a small butternut squash and red onion here; broccoli, Brussels sprouts, sweet potato and bell peppers are also great)
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 red bell pepper, chopped
  • 1/2 teaspoon fine-grain sea salt, to taste
  • 3 to 4 cups water, according to package directions
  • 1 cup corn polenta (also called grits)*
  • 1 tablespoon butter
  • 1 to 3 tablespoons mild salsa verde (homemade or store-bought)
  • Freshly ground black pepper
  • 2 ounces goat cheese, crumbled (about 1/2 cup crumbled)
  • 4 eggs, cooked as desired**
  • Finely sliced green onion, for garnish
  • Additional salsa verde and/or hot sauce (I love Cholula)

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Learn how to make this recipe at Cookie and Kate