Ingredients
2lbmixed vegetables
2tbspextra-virgin olive oil
fine sea salt
freshly ground black pepper
2tspextra-virgin olive oil
1red bell pepperchopped
½tspfine-grain sea saltto taste
4cupswateror according package directions
1cupcorn polenta
1tbspbutter
3tbspmild salsa verde
freshly ground black pepper
2ozgoat cheesecrumbled
4eggscooked as desired
green onionfinely sliced
salsa verdeand/or hot sauce
Preparation
Preheat the oven to 400 degrees F.
On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons of olive oil and a sprinkle of salt and pepper.
Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan.
Bake for 25 to 40 minutes, tossing halfway until the vegetables are tender and deeply golden on the edges.
In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering.
Add the chopped bell pepper and ½ teaspoon salt.
Cook, stirring occasionally, until the pepper is tender, about 5 minutes.
Add the amount of water specified on the polenta package, increase the heat on the stove, then bring the mixture to a boil.
Pour in the polenta, whisk to combine, and reduce heat to medium-low.
Cook until thickened, whisking often to remove any clumps.
Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, and salt to taste.
Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.
Cook eggs as desired.
Divide the grits and eggs into 4 bowls.
Divide the vegetables into the bowls and finish them with a light sprinkle of green onion.
Serve with additional salsa verde and/or hot sauce on the side, and enjoy!
