Goat Cheese Polenta with Roasted Beets and Arugula Pesto
This warm, creamy, goat cheese polenta with roasted beets and bright arugula pesto is a delicious dish for a dinner party or date night at home.
1cupcoarse ground cornmeal (see note)
6wholesmall beets, sliced 1/4-inch thin
1 1/2teaspoonssalt, divided
1/2cuparugula pesto (see note)
Combine cornmeal and water in a large pot. Let sit overnight to allow cornmeal to absorb liquid.
Preheat oven to 350°F.
Toss beets with olive oil and 1/2 teaspoon of salt. Spread evenly on a parchment lined baking sheet.
Roast beets in the oven for 15 to 25 minutes, until soft and slightly caramelized.
Bring cornmeal to a boil over high heat, stirring frequently. As the polenta starts to bubble and spit, reduce to heat to low and continue to stir frequently. Allow polenta to cook about 30 minutes until thickened and cornmeal is fully cooked. When polenta is cooked, add 1 teaspoon salt and stir or whisk in goat cheese until well combined.
Serve polenta immediately with roasted beets and top with arugula pesto.
Goat Cheese Polenta with Roasted Beets and Arugula Pesto https://www.seasonedvegetable.com/goat-cheese-polenta-beets/