Goat Cheese Polenta with Roasted Vegetables

Goat Cheese Polenta with Roasted Veggies

If you want to offend an Italian, refer to polenta as “Italian grits.” I’m guessing. I’ve never actually had the guts to do this, after getting burned making a similar wine faux pas a few years ago:

Me: I love Primitivo wine. I think it’s made from the same grape as Zinfandel, which we produce in my hometown in California!

Primitivo Winemaker: **look of disdain/horror** We have been making Primitivo wines for thousands of years. It is not the same as this Zinfandel.

Me: …… [nods/ hangs head in shame/ holds out empty glass for more]

But really, polenta – long a staple in Northern Italian cuisine – is just coarsely ground cornmeal. Just like grits. Depending on where I’m living and what’s available at the store, I use Italian polenta and American cornmeal interchangeably. Both are easy and affordable to prepare. Both make a rich, hearty porridge when cooked in liquid. And both absolutely benefit from generous helpings of butter, salt and cheese.

Roasted Veggies

In wintertime, I love to serve polenta with braised short ribs or some other meaty sauce. But as the weather gets warmer, polenta is an ideal base for lighter vegetable-based dishes. This version combines simple roasted spring veggies with creamy, cheesy polenta. I advise making extra for leftovers.

Goat Cheese Polenta with Roasted Veggies

Goat Cheese Polenta with Roasted Vegetables

Total Time: 40 minutes

Serving Size: 4

Ingredients

    Fresh vegetables*, cut into 1-inch chunks:
  • 1 bunch asparagus
  • 8 oz/ 226 g snap peas
  • 16 oz/ 453 g button mushrooms
  • 1 bell pepper
  • 1 medium onion
  • 2 small zucchini
  • Olive oil
  • Salt and pepper
  • Polenta:
  • 1 cup polenta, or coarse-ground cornmeal
  • 4 cups water
  • 6 oz/ 170 g goat cheese
  • ¼ cup grated Parmesan + extra for garnish
  • 2 tablespoons butter
  • Salt and pepper
  • Sauce
  • 16 oz./ 453 g jarred or homemade marinara sauce, heated

Instructions

  1. Preheat oven to 400 degrees F/ 204 degrees C.
  2. Place vegetables in 2 roasting pans: the asparagus and snap peas in one pan, and the rest of the veggies in another (the first pan might not take as long to cook as the heartier vegetables). Toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until veggies are lightly caramelized and tender.
  3. Meanwhile, start the polenta. In a saucepan, bring the water to boil over medium heat. Add a dash of salt, then slowly pour in the polenta, whisking to break up lumps. Let polenta cook, stirring occasionally, until it is soft and thick and starting to pull away from the edges of the pan (around 20 minutes). Stir in butter, goat cheese and 1/4 cup grated Parmesan until combined. Season with salt and pepper.
  4. Spoon the polenta onto plates or shallow bowls. Top with marinara sauce, roasted veggies and grated Parmesan.

Notes

*You can vary the veggies depending on what you have, and what’s in season.

http://www.travelingtotaste.com/2017/04/04/goat-cheese-polenta-with-roasted-vegetables/