This time of year I gravitate towards meals that are both nourishing and comforting. Don’t get me wrong, I love a good smoothie or a nice big salad, but those aren’t my go-to’s in the dead of winter. Roasted vegetables with goat cheese polenta is exactly what I’ve been craving.
This recipe is extremely versatile in that you can adjust it based on your preferences and what ingredients you have around. I decided to roast some tomatoes, peppers, onions and zucchini, but this would also be delicious with winter squash, mushrooms, sweet potato, or sautéed greens. The sweetness from the roasted vegetables goes well with the creamy earthy flavor of the polenta. Stir in some tangy goat cheese and it makes this dish even better. I like to top it with an egg for some extra protein.
What I love most about this meal is that it can be served anytime of day- breakfast, lunch or dinner! You can make the roasted vegetables in advance and have this meal prepared in no time.
This is a dish that is warm and comforting, which is exactly what we need here in the Northeast after the crazy snow this week!
- 2 orange bell peppers, seeded and diced
- 1 red onion, sliced into wedges
- 2 zucchini, diced
- 1 pint cherry tomatoes, halved
- 2 Tablespoons olive oil
- Pinch of salt and black pepper
- 3 cups water
- 1 cup corn polenta
- 1 Tablespoon butter
- 2 ounces goat cheese, crumbled
- 2 Tablespoons fresh flat leaf parsley, chopped
- Optional: 4 eggs for topping
- Start by roasting the vegetables. Preheat the oven to 400 degrees. On a large rimmed baking sheet lined with parchment paper, toss bell peppers, onion, and zucchini with 1 Tablespoon of olive oil and a pinch of salt and pepper. Spread the vegetables in a single layer on the pan.
- On a second baking sheet lined with parchment paper, toss the tomatoes with 1 Tablespoon of olive oil and a pinch of salt and pepper.
- Roast both pans of vegetables for 20 minutes, or until they are tender and cooked to your liking.
- While the vegetables cook, start the polenta. Bring 3 cups of water to a boil with a few big pinches of salt. Gradually add the polenta while whisking. Continue whisking for a few minutes until it is smooth. Cook until thickened, which can take as little as 5 minutes depending on your polenta (follow instructions on package).
- Remove polenta from heat and whisk in butter and goat cheese.
- If serving with eggs, cook your eggs as desired.
- Divide polenta into 4 bowls. Top with roasted vegetables, eggs, and fresh parsley.