Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
334 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms
Description
Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms begin by roasting quartered Brussels sprouts and a mix of fresh wild mushrooms tossed with olive oil, salt, and pepper until browned and tender. Meanwhile, instant polenta is cooked with water and stirred constantly until thickened, then enriched with Parmesan cheese and fresh chopped sage for depth of flavor.
The roasted vegetables retain their slight crispness and caramelized edges, complementing the creamy, slightly cheesy polenta base. Fresh sage adds a subtle herbal note that enhances the overall earthiness of the dish without overpowering the natural flavors of the produce.
Dividing the polenta into bowls and topping with the roasted vegetable mixture creates a balanced meal that blends creamy and roasted textures. The dish works well as a vegetarian main course, a cozy side, or a warm seasonal offering during cooler months.
Ingredients
- 1 pound Brussels sprouts trimmed and quartered
- 1 wild mushrooms assorted, fresh, not dried
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 4 cups water
- 1 cup instant polenta
- ¾ cup Parmesan Cheese divided, shredded
- ¼ cup sage chopped, fresh
Instructions
- 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 ½ cup of Parmesan, sage, and salt and pepper to taste.
- Divide the polenta into 4 bowls and top each with ¼ of the roasted veggies and 1 tablespoon of Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 341mg | 14% |
| Potassium | 527mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 96mg | 107% |
| Calcium | 283mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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