Creamy Polenta Bowl with Pan Roasted Vegetables

Ingredients

• 2.5 cups stock: chicken or vegetable
• 1 teaspoon salt
• .5 cups polenta, instant or traditional
• .5 cups freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small red onion, peeled and slivered
• 2 carrots, peeled and cut into thin strips
• .5 pounds green beans, trimmed and rinsed
• 2 cups fresh kale, rinsed with stalks removed and cut into thin slivers
• 2 radishes, rinsed trimmed and cut into thin circles
• 2 tablespoons balsamic vinegar
• Fresh thyme leaves
• Cup pea shoots, rinsed
• Salt and freshly ground black pepper

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