Goat Cheese Polenta with Roasted Vegetables
Ingredients
Roasted vegetables
-
2
pounds
mixed vegetables
-
2
tablespoons
extra-virgin olive oil
-
to taste
fine sea salt
-
to taste
freshly ground black pepper
Goat cheese polenta
-
2
teaspoons
extra-virgin olive oil
-
1
cup
corn polenta
-
½
teaspoon
fine-grain sea salt
-
3 to 4
cups
water
-
1
tablespoon
butter
-
1 to 3
tablespoons
mild salsa verde
-
2
ounces
goat cheese, crumbled
Eggs and garnish
-
4
eggs
-
to taste
finely sliced green onion
-
to taste
additional salsa verde and/or hot sauce
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with vegetables, olive oil, salt, and pepper.
- Roast the vegetables for 25 to 40 minutes, tossing halfway through.
- In a saucepan, heat olive oil and cook chopped bell pepper with salt until tender.
- Add water to the saucepan, bring to a boil, and stir in the polenta. Cook until thickened.
- Remove from heat and mix in butter, salsa verde, and goat cheese.
- Cook the eggs as desired.
- Serve the polenta topped with eggs and roasted vegetables, garnished with green onion and additional salsa.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
14g
Sodium
500mg
Cholesterol
186mg
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