Polenta With Roasted Winter Vegetables

Directions

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