About 2 pounds mixed vegetables (I used a small butternut squash and red onion here; broccoli, Brussels sprouts, sweet potato and bell peppers are also great)
2 tablespoons
extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
2 teaspoons
extra-virgin olive oil
1
red bell pepper, chopped
½ teaspoon fine-grain sea salt, to taste
3
to 4 cups water, according to package directions
1 cup
corn polenta (also called grits)*
1 tablespoon
butter
1
to 3 tablespoons mild salsa verde (homemade or store-bought)
Freshly ground black pepper
2 ounces
goat cheese, crumbled (about ½ cup crumbled)
4
eggs, cooked as desired**
Finely sliced green onion, for garnish
Additional salsa verde and/or hot sauce (I love Cholula)