Bell Pepper-Goat Cheese Polenta with Roasted Veggies

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Wash the broccoli, peppers, onion, and sweet potato; dry well.
3. Peel and small dice the sweet potato and spread it on the prepared sheet.
4. Add the broccoli florets and cut stems, then the diced onion to the sheet.
5. Drizzle with olive oil, season with salt and pepper, toss to coat, and spread in an even layer; bake until fork-tender, about 20–25 minutes.
6. Meanwhile, pour the broth into a small saucepan, cover, and bring to a boil.
7. Add the trimmed, minced bell pepper to the broth and reduce the heat; begin whisking in the polenta in a thin steady stream until smooth and incorporated; cook until grains are soft and creamy, 15–25 minutes.
8. Crumble the goat cheese into a small bowl and chop the chives.
9. When the polenta has thickened, stir in a little oil, the goat cheese, and half of the chives until smooth.
10. To serve, spoon portions of polenta and roasted vegetables into bowls, then top with the remaining chives.