Polenta with Roasted Vegetables and Goat Cheese

Polenta is a versatile dish that can be dressed up or dressed down however you like. This particular recipe takes a cue from risotto, with roasted vegetables adding a welcome depth of flavor and goat cheese providing a creamy richness. It's a great dish for a weeknight meal, but it's also special enough for a dinner party.

Polenta has been a staple food in Italy for centuries, and it's easy to see why. It's made from coarsely ground cornmeal, and when cooked, it has a creamy texture and a slightly nutty flavor. Polenta can be used as a base for all sorts of dishes, from hearty stews to light and refreshing salads.

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• 1 cup polenta
• 4 cups vegetable stock
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled goat cheese

Instructions

1. In a medium saucepan, bring the vegetable stock to a boil.
2. Gradually whisk in the polenta.
3. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
4. While the polenta is cooking, roast the vegetables.
5. Preheat oven to 400 degrees Fahrenheit.
6. Toss the vegetables with olive oil, salt, and pepper.
7. Spread the vegetables on a baking sheet and roast for 20 minutes, or until tender.
8. Once the polenta and vegetables are cooked, stir the roasted vegetables into the polenta.
9. Top with goat cheese and serve.

Why It Works

• The roasted vegetables add a depth of flavor to the polenta that you wouldn't get from simply boiling it in water.
• The goat cheese provides a creamy richness that complements the roasted vegetables and the polenta.
• This dish is relatively simple to make, but it looks and tastes like it came from a restaurant.