Easy Roast Veggie Polenta

Ingredients

• 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)
• 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 — slice lengthwise if larger than your finger
• 10–15 brussels sprouts
• 2 tbsp olive oil
• Kosher/sea salt to taste
• Microgreens or sprouts as garnish

Instructions

1. 1Preheat oven to 375°F. Measure the polenta, salt, coconut oil, and water/broth into an oven-ready saucepan and stir. Place in the preheated oven and stir every 10–15 minutes until done, about 40 minutes. After removing from oven, stir in parmesan cheese and keep warm over very low heat.
2. 2While polenta cooks, prep the vegetables. Toss them in olive oil and sprinkle with salt. Spread on a baking sheet in a single layer — really important! Overcrowding means steaming, not browning.
3. 3When polenta is ready, pop the veggies in the oven and turn heat up to 400°F (425°F if your oven runs cool). Roast, stirring occasionally, for about 30 minutes until beautifully browned and crispy.
4. 4Plate by placing roast veggies over the polenta, adding microgreens next to or over both. Add fresh ground pepper and serve.