Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

Photo by Juli-Ann S.
Adapted from yummly.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from yummly.com

Ingredients

  • 1

    pound brussels sprouts (trimmed and quartered)

  • 4

    ounces wild mushrooms (assorted, fresh, not dried)

  • 2

    tablespoons olive oil

  • salt

  • pepper

  • 4

    cups water

  • 1

    cup instant polenta

  • 3/4

    cups shredded parmesan cheese (divided)

  • 1/4

    cups chopped fresh sage

Directions

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.

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