Name: Goat Cheese Polenta with Roasted Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 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)