Polenta With Roasted Winter Vegetables

• 2 beets
• 2 carrots, diced
• 12 red onion, sliced
• 12 fennel bulb, sliced
• 3 parsnips, diced
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 12 teaspoon dried thyme
• 2 cups chicken broth or 2 cups vegetable broth
• 1 cup quick-cooking polenta
• 2 ounces soft fresh goat cheese (1/4 cup)
• 14 cup milk
• 2 tablespoons unsalted butter
• crumbled goat cheese, optional garnish

1. Preheat oven to 400 degrees F.
2. Wrap beets in aluminum foil and roast for 15 minutes.
3. Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with oil, salt, pepper, and thyme.
4. Add to oven with beets (still wrapped) and roast until vegetables and beets are both tender, about 20 minutes.
5. Unwrap beets and dice.
6. In a large pot, bring chicken broth and 2 cups of water to a boil; add polenta, gradually, whisking constantly.
7. Reduce heat and simmer until thickened, about 2 minutes.
8. Remove from heat and stir in goat cheese, milk, and butter.
9. Top with roasted vegetables and additional goat cheese, if desired.

beets, carrots, red onion, fennel bulb, parsnips, olive oil, kosher salt, ground black pepper, thyme, chicken broth, polenta, goat cheese, milk, unsalted butter, goat cheese

Taken from www.food.com/recipe/polenta-with-roasted-winter-vegetables-469453 (may not work)