Creamy goat cheese polenta topped with a fried egg and roasted vegetables. This is a delicious, brunch-worthy recipe that you can serve for dinner, too! Recipe yields 4 servings (you might have some leftover roasted vegetables).
Ingredient:
Roasted vegetables
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
Goat cheese polenta
2 teaspoons extra-virgin olive oil
1 red bell pepper, chopped
½ 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 ½ cup crumbled)
Eggs, etc.
4 eggs, cooked as desired**
Finely sliced green onion, for garnish
Additional salsa verde and/or hot sauce (I love Cholula)
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