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Pan-roasted Root Vegetables with Creamy Polenta

Posted under Main Entrees

Recipe by Lucie Monk Carter

Ingredients

Pan-Roasted Root Vegetables
  • 1 bag Fullness Organic Farm mixed root vegetables (or: 1 bunch carrots, 1 bunch radishes, 1 bunch turnips; greens and stems removed, all diced to 1-inch pieces)
  • 1/4 cup olive oil
  • 4 cloves crushed garlic
  • 3 sprigs fresh thyme, minced
  • 2 splashes chicken stock
  • 4 tablespoons butter
  • 2 tablespoons parsley, chopped
  • Salt and pepper (to taste)
Creamy Goat Cheese Polenta
  • 1 cup Bonnecaze Polenta
  • 3–3.5 cups water (I used 4.5 at the demonstration but it didn't thicken as I would have liked, so I advise less liquid now)
  • 4 oz. Belle Ecorce chevre, torn into pieces
  • 4 tablespoons butter, cubed into 1-inch pieces

Note: two skillets will be used to cook vegetables, to prevent overcrowding, so ingredients will be divided accordingly.

 

For the vegetables:

1. Divide olive oil between two skillets and heat each up to medium-high until oil shimmers. Add two cloves garlic to each skillet and cook, stirring often, until garlic turns golden, 2–3 minutes.

  1. Add vegetables to each pan and raise heat to high. Cook, stirring, for 5 to 6 minutes, until vegetables start to color. Lower heat to medium and add minced thyme, then cook for another 5 minutes. Splash stock into each pan and continue to cook, scraping up browned bits, for an additional 5 minutes.
  2. Add butter to caramelized vegetables and stir. Sprinkle with parsley and season with salt and pepper.

For the Grits: 

  1. Bring water to a boil. Add polenta in a slow stream, whisking constantly. Return to a boil before reducing heat to medium-low and simmering for 15 minutes until almost all liquid is absorbed.
  2. Remove from heat and stir in cheese and butter until melted. Sprinkle with salt and pepper and serve.