Sage Polenta Bowls with...Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

If you have approximately 30 minutes to spend in the kitchen, Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms might be a super gluten free recipe to try. This recipe serves 4 and costs $1.79 per serving. This main course has 345 calories, 16g of protein, and 13g of fat per serving. If you have brussels sprouts, mushrooms, salt and pepper, and a few other ingredients on hand, you can make it. 23701 person have tried and liked this recipe. Christmas will be even more special with this recipe. It is brought to you by Oh My Veggies. With a spoonacular score of 100%, this dish is great. Try Bacon Brussels Sprouts With Chanterelle Mushrooms, Creamy Fettuccine With Brussels Sprouts & Mushrooms, and Medaglioni Di Polentan E Prosciutto Al Forno – Baked Polenta Medallions With Ham for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 400ºF.Toss the Brussels sprouts and mushrooms in a bowl with the olive oil, salt, and pepper.

2. 02

   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.

3. 03

   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.