Goat Cheese Polenta with Roasted Beets

This warm, creamy, goat cheese polenta with roasted beets and bright arugula pesto is a delicious dish for a dinner party or date night at home.

1 cup coarse ground cornmeal (see note)
5 cups water
1 tablespoon olive oil
6 whole small beets, sliced 1/4-inch thin
1 1/2 teaspoons salt, divided
4 ounces goat cheese
1/2 cup arugula pesto (see note)

View the full recipe at The Seasoned Vegetable →