Mediterranean polenta bowl with goat cheese and roasted pine nuts

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.

Servings 4


  • Roasted Vegetables
  • 1 Eggplant
  • 1 Red Bell Pepper
  • 2 Parsnips
  • 1 tbsp olive oil
  • 1 tsp Himalayan pink salt
  • Polenta
  • 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
  • Toppings
  • 1/4 cup pine nuts
  • 4 tsp olive oil
  • goat cheese extra for sprinkling


  1. 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. 

  2. 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. 

  3. 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). 

  4. To assemble bowl: divide veggies evenly on top of polenta. Top with toasted pine nuts, extra goat cheese and 1 tsp olive oil. 

Recipe Notes

Also great topped with your favorite protein!