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Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms


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Rate this recipe 4.4/5 (5 Votes)


  • 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


Adapted from


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.

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