Goat Cheese Polenta with Root Vegetables
In my personal opinion, polenta is one of the most overlooked foods in the grain family. Polenta is a tasty dish made by cooking ground cornmeal in salted water. When the grains absorb water, they soften into creamy deliciousness. If you ask me, polenta is inexpensive, easy to prepare, and extremely versatile, so it’s worth getting to know!
A word to the wise though, Most packaged and precooked polenta is made from de-germinated corn, meaning the germ (where most of the fat, B vitamins, and vitamin E are stored) has been removed. This means most of these nutrients have been removed. And that’s the good stuff! So make sure you buy uncooked polenta.
This dish is one of my favorites as it becomes autumn on the west coast. I love going with my fam to a local farmers market and seeing all of the beautiful squash and beets lining the grocery stalls. It always inspired me to pull out this healthy vegetarian dinner! If you’re not a big squash fan, you could always replace it with eggplant or zucchini to make it a little summery, although it may be a little watery due to the water content in vegetables.
Give it a shot, and don’t forget to share it with me on social!
Ingredients:
1 cup cubed beets
1 cup cubed butternut squash
1 tablespoon olive oil
2 cups low-sodium vegetable or chicken broth
1⁄2 cup polenta fine cornmeal or grits
1⁄4 cup goat cheese
1⁄4 teaspoon kosher salt
1⁄4 teaspoon ground pepper
1 tablespoon butter
1 clove garlic, smashed
1 tablespoon torn fresh sage
2 teaspoons prepared pesto
Preparation:
Preheat oven to 425°.
Coat beets and butternut squash in oil and transfer to a baking sheet. Roast at 425° for 20 minutes or until softened.
Bring broth to a simmer in a medium saucepan. Add cornmeal and whisk to keep from clumping. Cover and cook for 10 minutes. Stir well. Continue to cook another 10 minutes or until thick and creamy.
Stir in goat cheese, salt, and pepper. Set aside and keep warm.
Meanwhile, melt butter in a skillet. Add garlic and cook for about 1 minute, stirring constantly. Add sage, pesto, and roasted vegetables. Serve vegetable mixture on top of polenta.