Sunday Night Polenta
A quick, easy idea for nights when you just don't know what to make for dinner. Creamy, cheesy polenta gets topped with any roasted veggies you love and a drizzle of homemade pesto.
Ingredients
Polenta
- 1 cup dry polenta or medium-grind cornmeal
- 2 cups chicken/vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon butter
- 2 Tablespoons goat cheese or other cheese of choice
- a handful of fresh herbs optional-I used chives and parsley
Topping
- 2 cups of leftover roasted vegetables of choice*
- 1/4 cup goat cheese or other cheese of choice
- homemade pesto I used my Spinach Walnut Asiago Pesto, recipe linked above
Instructions
- 1. Add dry polenta/cornmeal, broth, salt, and pepper to a medium saucepan, and whisk to combine. Bring to a boil, and whisk continuously. Reduce heat to low, add cheese and butter, and cook for 10 minutes, stirring occasionally.
- 2. While polenta cooks, make pesto and warm leftover vegetables (or roast them, if necessary).
- 3. Stir herbs into the pot of cooked polenta, and divide the polenta evenly between two large bowls. Top with warmed veggies, cheese, and a drizzle of pesto. Eat immediately.
Notes
*If there aren't any leftover roasted vegetables in your fridge you can roast some while your polenta cooks. Cut raw vegetables into bite-sized pieces, drizzle with olive oil and a big pinch of salt and pepper, and roast for 20 minutes at 400 degrees F. Butternut or Delicata squash are my favorites, but broccoli, cauliflower, brussels sprouts, etc all work. Likewise, any leftover cooked meats could be tossed on top of your polenta bowls as well, if that's more your style.