Goat Cheese Polenta with Roasted Vegetables
Ingredients (16)
- 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)
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (5)
- 1.5 oz. Bulleit Bourbon
- 0.25 oz. Maple Syrup
- 0.25 oz. Apple Cider (non-alcoholic)
- Chocolate Bitters
- Cinnamon Stick Garnish
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