Recipe · 35 min
Bell Pepper-Goat Cheese Polenta with Roasted Veggies
- 35 min
- 2–6 servings
- 604 kcal / serving
Creamy polenta blends with roasted vegetables and tangy goat cheese for a comforting weeknight bowl. The combination stays balanced and comforting, with a bright finish from chives and peppers.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 crownbroccoli
- 20 fl ozchicken or vegetable broth
- ½ small pkgchives
- ½ (4 oz) loggoat cheese
- ½ cuppolenta (cornmeal)
- ½red bell pepper
- ½ mediumred onion
- 1 lbsweet potato
- sweet potatoes
- red bell peppers
- red onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · parchment paper · small saucepan · spatula · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: sweet potatoes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 crownbroccoli
- ½ small pkgchives
- ½red bell pepper
- ½ mediumred onion
- 1 lbsweet potato
- sweet potatoes
- red bell peppers
- red onions
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- 20 fl ozchicken or vegetable broth
- ½ cuppolenta (cornmeal)
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| chicken or vegetable broth | 20 fl oz | 40 fl oz | 60 fl oz |
| chives | ½ small pkg | 1 small pkg | 1 small pkg |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| polenta (cornmeal) | ½ cup | 1 cup | 1 ½ cups |
| red bell pepper | ½ | 1 | 1 ½ |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| sweet potato | 1 lb | 2 lb | 3 lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash the broccoli, peppers, onion, and sweet potato; dry well.
- Peel and small dice the sweet potato and spread it on the prepared sheet.
- Add the broccoli florets and cut stems, then the diced onion to the sheet.
- Drizzle with olive oil, season with salt and pepper, toss to coat, and spread in an even layer; bake until fork-tender, about 20–25 minutes.
- Meanwhile, pour the broth into a small saucepan, cover, and bring to a boil.
- Add the trimmed, minced bell pepper to the broth and reduce the heat; begin whisking in the polenta in a thin steady stream until smooth and incorporated; cook until grains are soft and creamy, 15–25 minutes.
- Crumble the goat cheese into a small bowl and chop the chives.
- When the polenta has thickened, stir in a little oil, the goat cheese, and half of the chives until smooth.
- To serve, spoon portions of polenta and roasted vegetables into bowls, then top with the remaining chives.
Two tips
- Prep idea: roast the vegetables up to the point of being on the sheet and store, then finish when ready to eat.
- Serving idea: finish with a drizzle of extra virgin olive oil or a pinch more pepper for extra brightness.
Nutrition per serving
- Calories
- 604 kcal
- Protein
- 20 g
- Carbs
- 84 g
- Fat
- 23 g
- Fiber
- 11 g
- Sodium
- 355 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.