
How To Make Goat Cheese Polenta with Roasted Vegetables
Serve up some tasty goat cheese polenta for your next brunch meal! It’s topped with a delicious egg and roasted vegetables for a filling dish.
Serves:
Ingredients
For Roasted Vegetables:
- 2lbmixed vegetables
- 2tbspextra-virgin olive oil
- fine sea salt
- freshly ground black pepper
For Goat Cheese Polenta:
- 2tspextra-virgin olive oil
- 1red bell pepperchopped
- ½tspfine-grain sea saltto taste
- 4cupswateror according package directions
- 1cupcorn polenta
- 1tbspbutter
- 3tbspmild salsa verde
- freshly ground black pepper
- 2ozgoat cheesecrumbled
For Toppings:
- 4eggscooked as desired
- green onionfinely sliced
- salsa verdeand/or hot sauce
Instructions
Roasted Vegetables:
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Preheat the oven to 400 degrees F.
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On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons of olive oil and a sprinkle of salt and pepper.
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Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan.
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Bake for 25 to 40 minutes, tossing halfway until the vegetables are tender and deeply golden on the edges.
Goat Cheese Polenta:
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In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering.
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Add the chopped bell pepper and ½ teaspoon salt.
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Cook, stirring occasionally, until the pepper is tender, about 5 minutes.
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Add the amount of water specified on the polenta package, increase the heat on the stove, then bring the mixture to a boil.
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Pour in the polenta, whisk to combine, and reduce heat to medium-low.
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Cook until thickened, whisking often to remove any clumps.
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Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, and salt to taste.
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Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.
Toppings:
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Cook eggs as desired.
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Divide the grits and eggs into 4 bowls.
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Divide the vegetables into the bowls and finish them with a light sprinkle of green onion.
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Serve with additional salsa verde and/or hot sauce on the side, and enjoy!
Nutrition
- Calories:Â 483.11kcal
- Fat:Â 20.52g
- Saturated Fat:Â 6.74g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 9.78g
- Polyunsaturated Fat:Â 2.60g
- Carbohydrates:Â 57.38g
- Fiber:Â 10.11g
- Sugar:Â 7.93g
- Protein:Â 17.53g
- Cholesterol:Â 174.11mg
- Sodium:Â 1435.96mg
- Calcium:Â 134.42mg
- Potassium:Â 921.16mg
- Iron:Â 4.45mg
- Vitamin A: 1509.39µg
- Vitamin C:Â 50.71mg
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