Goat Cheese Polenta with Roasted Vegetables

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)