This is the best low-effort meal. Preheat your oven to around 400 and roast sliced baby potatoes, sweet potatoes, Brussels sprouts, and onions that have been tossed in olive oil, salt, pepper, and fresh thyme. Roast until veggies are tender. While the veggies are cooking, bring one part polenta and two parts vegetable broth to a boil, then reduce to a simmer until the polenta is soft but not too mushy. Heap big old helpings onto each plate and enjoy.