I like this dish super-simple, to let the natural flavors of the polenta and winter vegetables shine. If you want to fancy it up a bit, feel free to add a splash of balsamic vinegar at the end, or add just about any fresh spices you have on hand to the veggies, midway through cooking.

Serves 2

Polenta
1 cup organic (non-GMO) polenta
5 cups water or homemade vegetable broth
1 tbsp coconut oil
2″ x 2″ square of fresh parmesan cheese (optional – omit for vegan version)
1 tsp sea salt

Vegetables
About 8 fresh small turnips (about the size of a large radish), trimmed and quartered
About 16 small carrots (the kind sold in a bunch) – Washed, and if they are any bigger than your finger, slice them lengthwise
10 – 15 brussels sprouts
2 tbsp olive oil
Kosher/sea salt to taste
Microgreens/sprouts as garnish, to add texture, flavor, and nutrition!

Note: I give these instructions in two steps because I have only one oven, and can’t cook the polenta and veggies at the same time. If you have two ovens, feel free to do both steps below at once!

First, start the polenta. Then, while it’s cooking, prep the veggies, and later add them to the oven.

Preheat oven to 375. This is the easy way to cook polenta – very little stirring! Measure the polenta, salt, coconut oil and water/broth into an oven-ready saucepan and stir. Place the saucepan in the preheated oven, and stir about every 10-15 minutes until the polenta is done (about 40 minutes). After the polenta has been removed from the oven, stir in the parmesan cheese, and keep the polenta warm over very low heat.

Meanwhile, prep the vegetables, then toss them in the olive oil and sprinkle with salt. Put on a bake sheet in a single layer (really important – if they are overcrowded or overlap at all, they will steam and be mushy, rather than deliciously brown and crispy!). When the polenta is ready, pop the veggies in the oven and turn up the heat to 400 (425 if your oven runs a little cool). Roast, stirring occasionally, for about 30 minutes, or until vegetables are browned like in the picture above.

Plate the dish by placing the roast veggies over the polenta, adding the greens next to or over both. Add fresh ground pepper over all and serve.