Preheat oven to 425 F.

Combine parsnip, asparagus, salt, pepper and oil. Toss to coat.

On sheet pan, spread vegetable mixture in single layer.

Bake until vegetables are semi-tender, 8 to 10 minutes.

Add artichokes and goat cheese. Bake additional 4 to 5 minutes until cheese is lightly browned.

In stockpot over medium-high heat, bring vegetable broth, shallot and garlic to a boil. Add corn meal, whisk until well blended. Cook, whisking constantly, until mixture boils and thickens, 20-25 minutes.

Stir in vinegar, butter, parmesan cheese, salt and pepper.

In sheet pan coated with cooking spray, spread cornmeal mixture. Cover. Chill until set. Cut into 6 squares.

Preheat flat-top griddle to 350 F. or char broiler to medium-high.

Coat squares on both sides with cooking spray.

Cook until polenta is browned, 2-3 minutes on each side.

On a serving plate, place 1 piece of polenta, 1 cup vegetables, 1 Tbsp chimichurri and 1 Tbsp mint.