Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 1 (4-ounce package Mushrooms, assorted wild fresh
  • 1/4 cup Sage, fresh

• Pasta & Grains

  • 1 cup Polenta, instant

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3/4 cup Parmesan cheese

• Liquids

  • 4 cups Water

Found on ohmyveggies.com

Description

Ingredients

• 1 pound Brussels sprouts, trimmed and quartered
• 1 (4-ounce) package assorted wild mushrooms (fresh, not dried)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups water
• 1 cup instant polenta
• 3/4 cup shredded Parmesan cheese, divided
• 1/4 cup 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.