Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms
- 1 pound brussels sprouts (trimmed and quartered)
- 4 ounces wild mushrooms (assorted, fresh, not dried)
- 2 tablespoons olive oil
- 4 cups water
- 1 cup instant polenta
- 3/4 cups shredded parmesan cheese (divided)
- 1/4 cups chopped fresh sage
Adapted from yummly.com
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.