September is one of those tricky months. For many states, it signals the cooldown that will inevitably be covering the US in a slow steady breeze, followed by the beautiful majestic changing of the leaves.
And then there is Florida.
September is just another month that gets smushed into the other summer months which can only mean one thing: it’s flipping hot outside. However, there is something that we all share in common with September – the first day of fall. Well, the “legal” first day of fall anyway. This commonality is what triggers us Floridians to start sipping on hot pumpkin spice lattes and filling up our pinterest board with all things colored orange, yellow, deep red and gold. We know that it isn’t quite our time yet, but someplace, somewhere, there is a breeze to celebrate.
I find myself thinking about the changing of seasons often this week, as the much anticipated day is on Friday. Yearning for that cool weather, I keep daydreaming about hearty bowls full of chili and crockpot stews. Though, the produce isn’t quite there yet. It acts much like September, going back and forth between end of summer and beginning of fall harvest crops. It’s the perfect time to blend them in this Mediterranean inspired Polenta Bowl loaded down with roasted eggplant, red bell pepper and parsnips. What polenta would be complete without a swirl of goat cheese and maybe a hint of tahini? And did someone say roasted pine nuts? Yes please!
Who doesn’t love a meal in 30 min or less like this 4 ingredient Turkey Sausage Skillet Casserole?! Maybe fall isn’t here yet, but I am falling for this amazingness.
With much love from my table to yours,
Love Pinterest? Me too! Let’s be friends so you can see more yummy recipes and save this MEDITERRANEAN POLENTA BOWL with GOAT CHEESE and TOASTED PINE NUTS to your 30 MINUTE MEALS pinterest board ;)
Mediterranean Polenta Bowl with Goat Cheese and Toasted Pine Nuts
The perfect blend of roasted vegetables, goat cheese, and polenta. Just in time for the fall season! Hearty flavor and ready in just 30 minutes.
- Roasted Vegetables
- 1 Eggplant
- 1 Red Bell Pepper
- 2 Parsnips
- 1 tbsp olive oil
- 1 tsp Himalayan pink salt
- 3 cups water
- 1 cup yellow corn grits/polenta I used Bob's Red Mill
- 2 tsp Himalayan pink salt
- 2 oz goat cheese
- 1 tbsp organic tahini
- 1/4 cup pine nuts
- 4 tsp olive oil
- goat cheese extra for sprinkling
Preheat oven to 450 degrees. Peel eggplant and parsnip. Chop into 1 inch cubes. Chop red pepper into 1 inch cubes, discarding the stem and seeds. Toss veggies in a bowl with olive oil, oregano and salt. Place on lined parchment baking sheet and roast for 15 min or until veggies start to brown.
Meanwhile, bring water to a boil. Add grits and salt. Reduce heat to a simmer and stir frequently with a whisk. Cook for 3 minutes and remove from heat. Add goat cheese and tahini. Mix well and divide into 4 bowls.
Heat small frying pan over med high heat. Add pine nuts and stir frequently until fragrant and they start to turn brown (approx 1 min).
To assemble bowl: divide veggies evenly on top of polenta. Top with toasted pine nuts, extra goat cheese and 1 tsp olive oil.
Also great topped with your favorite protein!