Goat Cheese Polenta with Roasted Vegetables
View original ↗
Cookie and Kate · by Cookie and Kate★ 5.0

Goat Cheese Polenta with Roasted Vegetables

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 30%
CARBS 54G47% OF CAL
5G FIBER43G OTHER6G TOTAL SUGAR
FAT 21G41% OF CAL
6G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy polenta topped with a fried egg and roasted vegetables with goat cheese. Brunch-worthy but flexible enough for dinner, with warm, comforting flavors.

mainamericanbowleggsgluten freevegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • 2 ounces goat cheese, crumbled (about 1/2 cup crumbled)
  • 4 cooked eggs (fried or scrambled)
  • Finely sliced green onion, for garnish
  • Additional salsa verde and/or hot sauce (I love Cholula)
PREP
20M
SODIUM
1264MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.