Creamy Herbed Polenta Bowls with Roasted Vegetables
These Herbed Polenta Bowls can be easily customized to whatever ingredients you have on hand and whatever produce is in season.
Servings: 4 servings
Calories: 354kcal
Ingredients
- 1 pound Brussels sprouts trimmed and quartered
- 8 ounces white or cremini mushrooms halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups water
- 1 cup polenta I like Bob's Red Mill Organic Corn Grits Polenta
- 3/4 cup shredded Parmesan cheese divided
- 1/4 cup roughly chopped fresh sage rosemary or a combination of the two
Instructions
- Preheat oven to 400ºF.
- Toss the Brussels sprouts and mushrooms with the olive oil, salt, and pepper on a rimmed baking sheet lined with parchment. Bake for about 20 minutes, or until the juices from the mushrooms have evaporated and the Brussels sprouts are tender.
- While the sprouts and mushrooms are in the oven, bring water to a boil in a large pot with high sides. Reduce heat to low and slowly whisk in the polenta; stir continuously until the polenta is thick and creamy, about 10 minutes. Remove from heat and stir in 1/2 cup of Parmesan, herbs, and salt and pepper to taste.
- Divide the polenta into bowls and top each with the roasted vegetables and 1 tablespoon of cheese.
Nutrition
Serving: 1/4 of recipe | Calories: 354kcal | Carbohydrates: 47.8g | Protein: 13.6g | Fat: 13.5g | Saturated Fat: 4g | Fiber: 8g | Sugar: 4g