Sage Polenta Bowls with Roasted Broccoli & Wild Mushrooms

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 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.