Roasted Vegetables and Cheesy Polenta get an upgrade with a splash of balsamic vinegar and a dollop of goat cheese. This super easy meal is not only tasty, but elegant. Even better? It’s one of our recipes in the new Forks and Folly “Cook Once, Eat Twice” Cookbook, available for free download!
You know that feeling when you rearrange the furniture in your house and you walk into a room and it just feels…. awesome? That’s me, with the new blog. I hope you love the new layout, look and theme as much as I do. Many thanks to Thauna with Bellano Web Studio for creating my new work space! You’re uh-mazing.
Now onto the fun! Ready to update your recipe box? At your service…. I’ve been working hard at creating some really delicious “Cook Once, Eat Twice” recipes. Recipes that you can use leftovers from one meal and recreate them in an exciting new way for meal #2.
Not only are they budget and time conscious, but you’ll never dread leftover night again! I’ve created 13 recipes to share in the first Forks and Folly E-Cookbook, and I would be oh-so flattered if you downloaded it (fo’ free!!!!) and tried out some of the meals. You can get your copy by subscribing to our blog here.
Roasted Vegetables and Cheesy Polenta Recipe
One of my favorite recipes from the book is a vegetarian meal with roasted vegetables and cheesy polenta. You can serve it as is or ladle a bolognese sauce over it if you need additional protein in your dinner.
Roasting the vegetables with balsamic vinegar at a high temperature gives them a really nice char and amazing flavor.
And the cheesy, creamy polenta? Divine.
We’ll be roasting a double batch of vegetables so that we can make Roasted Veggie Lasagna, a super cheesy and very easy-to-make lasagna recipe. Not only do you save time by using leftover vegetables, but you can make and freeze this guy in advance to save your tail on a future busy week-night! Grab our lasagna recipe by clicking here.
Now, without further ado.. let’s get cooking!
- Olive oil
- 5 bell peppers, mixed colors, cut into wedges
- 3 zucchini, sliced
- 16 ounces assorted mushrooms, sliced
- 2 red onions, cut into wedges
- 2 pints grape tomatoes
- Salt and Pepper to taste
- ¼ cup balsamic vinegar
- 5 cups chicken stock
- 2 cups yellow corn meal
- 2 ounces goat cheese
- 1 teaspoon chopped fresh rosemary
- Preheat oven to 450 degrees. Divide vegetables on two large baking sheets. Toss with olive oil, salt, pepper and balsamic vinegar. Cook for 20 minutes, tossing occasionally.
- Meanwhile, bring chicken stock and rosemary to a boil. Slowly whisk in corn meal, stirring constantly. Simmer on low for five minutes, until thickened. Remove from heat and add in goat cheese.
- Serve polenta topped with vegetables and an additional sprig of rosemary and sprinkling of cheese, if desired.