Roasted Root Vegetables with Goat Cheese Polenta

Polenta
2 cups low-sodium vegetable or chicken broth
½ cup polenta fine cornmeal or corn grits ¼ cup goat cheese
1 tablespoon olive oil or butter
¼ teaspoon kosher salt
¼ teaspoon ground pepper

Bring broth to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously to avoid clumping. Cover and cook for 10 minutes. Stir, cover and continue cooking until thickened and creamy, about 10 minutes more. Stir in goat cheese, oil (or butter), salt and pepper.

Vegetables
1 tablespoon olive oil or butter
1 clove garlic, smashed
2 cups roasted root vegetables
2 teaspoons prepared pesto
Fresh parsley for garnish

Heat oil (or butter) in a medium skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add roasted vegetables and cook, stirring often, until heated through, 2 to 4 minutes.

Serve the vegetables over the polenta, topped with pesto. Garnish with parsley, if desired.

Serving size: 1 cup polenta & 1 cup vegetables
Per serving: 442 calories; 28 g fat(7 g sat); 8 g fiber; 41 g carbohydrates; 9 g protein; 53 mcg folate; 14 mg cholesterol; 8 g sugars;