Roasted Vegetable Salad with Polenta

Ingredients:

• 2 medium sweet potatoes, cut into 2cm pieces.
• 1 small head of broccoli, florets and stems trimmed
• 1 small red onion, cut into 2cm wide wedges.
• 1 cup grape or cherry tomatoes
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tube (520 g) of prepared polenta
• 12 large sage leaves
• 1 package (140g) of mixed small salad greens
• 60 gr. goat cheese

Preparation:

1. Place a rimmed baking sheet on the middle shelf of the oven and preheat the oven to 230°C.
2. Combine sweet potatoes, broccoli, red onion, and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt, and season generously with pepper; toss well. Place the vegetables on the heated baking sheet and roast, tossing once or twice, until golden brown, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any browned bits from the bottom of the pan.
3. Meanwhile, cut the polenta into 4-cm (1.5-inch) pieces (about 24). Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to paper towels to drain excess oil.
4. Add the polenta pieces to the remaining oil in the pan, season with salt and pepper. Cook, turning occasionally, until they release from the pan and are golden and crispy, 15-20 minutes.
5. Toss the salad greens with the remaining 1 tablespoon of olive oil and vinegar, and season with a pinch of salt and black pepper. Arrange among shallow plates.
6. Spread the warm roasted vegetables and polenta evenly over the salad, along with the fragrant olive oil from the pan. Break the goat cheese into pieces and sprinkle over the salad. Sprinkle with fried sage leaves.