Polenta is my new pantry hero and pasta/grain alternative. It’s a multitasking ingredient (I use a medium grind cornmeal that I cook as polenta, bake with, and use as a crispy crust), that makes just as good of a breakfast as it does lunch and dinner (which I can’t say for pasta). I think of this recipe as more of a formula. Make polenta, stir in any cheese that needs to be used up in the fridge (or leave out the cheese and milk for a vegan dinner). Roast whatever vegetables you have around. Top with tomato sauce, or just a little bit more cheese. In the morning reheat leftovers and top with an egg (or the egg could be part of dinner, too).
Polenta with Roasted Veg and Tomato Sauce
- 1 cup dry polenta
- 2-3 cups water (divided)
- ½ cup milk
- ½ teaspoon salt + some for sprinkling
- 3 ounces goat cheese
- 1 lb cabbage (about half a smaller head)
- ½ lb of broccolini or broccoli (cut into small florets if using broccoli)
- 2 cups chopped kale (any kind is fine)
- 2 cups of tomato sauce
Heat the oven to 400F. Cut the cabbage into 1 by 3 inch pieces. Toss the cabbage and broccolini on a baking sheet with 2 tablespoons of olive oil and a sprinkle of salt. Roast for 15 minutes. Toss the kale in a bowl with a teaspoon more of olive oil. After the 15 minutes, toss the cabbage and broccoli, and add the kale to the pan right on top. Roast for 5 more minutes.
Heat the tomato sauce over medium low heat while the veg and polenta are cooking.
Whisk the polenta with 1 cup of water, the milk and ½ tsp salt. Bring to a boil, and then reduce to a simmer and cook uncovered. Add 1 cup of water and stir constantly so it does not stick. Cook for 15 minutes, adding more water 1/4 cup at a time if it seems dry or you like polenta on the soupier side. When soft turn off the heat and add the goat cheese. I don’t even bother crumbling it, just stir it in so the goat cheese is covered, but the top back on, and whisk again to incorporate right before serving.
To serve, spoon a quarter of the polenta into each bowl, top with roasted veg and half a cup of tomato sauce (or more if you’re me). Finish with an extra crumble of goat cheese or some grated parmesan.