Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

By á-27074

Ingredients

• 1 pound Brussels sprouts, trimmed and quartered
• 1 (4-ounce) package assorted wild mushrooms (fresh, not dried)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups water
• 1 cup instant polenta
• 3/4 cup shredded Parmesan cheese, divided
• 1/4 cup chopped fresh sage

Preparation

Step 1

Preheat oven to 400ºF. Toss the Brussels sprouts and mushrooms in a bowl with the olive oil, salt, and pepper. Transfer to a rimmed baking sheet and bake for about 20 minutes, or until nicely browned.
While the veggies are roasting, bring the water to a boil in a large saucepan.

Reduce the heat to low and slowly whisk in the polenta and continue to whisk constantly until the polenta is thickened, about 3 minutes. Remove from heat and stir in 1/2 cup of Parmesan, sage, and salt and pepper to taste.
Divide the polenta into 4 bowls and top each with 1/4 of the roasted veggies and 1 tablespoon of Parmesan cheese.