Sage Polenta Bowls with Roasted Broccoli & Wild Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound Broccoli, trimmed and quartered1 (4-ounce) package assorted wild mushrooms (fresh, not dried)2 tablespoons olive oilSalt and pepper, to taste4 cups water1 cup instant polenta3/4 cup shredded Parmesan cheese, divided1/4 cup chopped fresh sage
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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUNSPOT_BABY.
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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUNSPOT_BABY.
Nutritional Info Amount Per Serving
- Calories: 372.3
- Total Fat: 14.8 g
- Cholesterol: 19.3 mg
- Sodium: 1,072.1 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 5.0 g
- Protein: 18.0 g
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