Goat Cheese Polenta with Roasted Vegetables

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Ingredients

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
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)
4 cooked eggs (fried or scrambled)
Finely sliced green onion, for garnish
Additional salsa verde and/or hot sauce (I love Cholula)

1 bowl with fried egg, butternut squash and red onion per serving

As published by Cookie and Kate.

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