I love this meal. Polenta has such an inviting texture, while the subtly sweet flavor can complement roasted vegetables. I love to call this the “everything but the kitchen sink” meal because it’s a great chance to clean out your fridge and use your veggies up.
And sometimes I call it the “Farmers Market Meal” because, alternatively to the kitchen sink meal, it can be fun to go to the farmers market or grocery store and get everything that’s in season and beautiful. Then, having this recipe handy, you know you can make your haul into something delicious without much thought. It’s an especially great meal for when you’re craving a bunch of veggies but want something comforting, too.
Polenta. You could easily make this meal vegan if you wanted to sub out the real butter for a vegan alternative, and the parmesan for nutritional yeast. You could absolutely add extra virgin olive oil, but I would start with half and add up from there. The nutty olive-y flavor may overwhelm.
Roasted Veg. I say use whatever you can! This is a great way to explore vegetables no matter what that looks like. Just be sure to cut them in a way that promotes even cooking, as you can see in my pictures. I recommend always adding some sort of onion (like spring onion), a root veg. (like carrots and turnips), and something soft or juicy (like mushrooms or tomatoes). This is an imperfect science though, just a guideline for those of you who prefer one.
Poached Eggs. Feel free to use tempeh, grilled chicken or shrimp, or seared sausages if that speaks to you and what you have on hand. If you’re not into poached eggs or fear the technique (which you really shouldn’t, I promise!), fried or soft-boiled eggs work great, too!
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