Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

By á-49759

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

Details

Adapted from yummly.com

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.