Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms
Ingredients
The vegetables
-
1
pound
Brussels sprouts, trimmed and quartered
-
1
4-ounce package
assorted wild mushrooms (fresh, not dried)
The seasoning and oil
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
The polenta
-
4
cups
water
-
1
cup
instant polenta
-
¾
cup
shredded Parmesan cheese, divided
-
¼
cup
chopped fresh sage
Instructions
- Preheat the oven to 400ºF.
- Toss the Brussels sprouts and mushrooms with olive oil, salt, and pepper, then transfer to a baking sheet and roast for about 20 minutes until browned.
- While the vegetables are roasting, bring the water to a boil in a large saucepan.
- Reduce the heat to low and whisk in the polenta, stirring constantly until thickened (about 3 minutes).
- Remove from heat and stir in ½ cup of Parmesan, sage, and additional salt and pepper to taste.
- Divide the polenta into 4 bowls and top each with ¼ of the roasted veggies and 1 tablespoon of Parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
334
Total fat
13g
Total carbohydrates
43g
Total protein
14g
Sodium
341mg
Cholesterol
13mg
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