Sage Polenta Bowls with Roasted Broccoli & Wild Mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Sage Polenta Bowls with Roasted Broccoli & Wild Mushrooms calories by ingredient

Number of Servings: 4


    1 pound Broccoli, 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


Preheat oven to 400F.
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.

TAGS:  Vegetarian Meals |