Roasted Vegetables with Goat Cheese Polenta

polenta with goat cheese and roasted vegetables
polenta with goat cheese and roasted vegetables

Roasted Vegetables with Goat Cheese Polenta

Mae Reilly
Course Main Course
Servings 4

Ingredients
  

  • 2 orange bell peppers seeded and diced
  • 1 red onion sliced into wedges
  • 2 zucchini diced
  • 1 pint cherry tomatoes halved
  • 2 tbsp olive oil
  • Pinch of salt and black pepper
  • 3 cups water
  • 1 cup corn polenta
  • 1 tbsp butter
  • 2 ounces goat cheese crumbled
  • 2 tbsp fresh flat leaf parsley chopped

Instructions
 

  • 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.
  • Divide polenta into 4 bowls. Top with roasted vegetables and fresh parsley.

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