Skip to content
Cart 0 items: $0.00

Sage Polenta Bowls

Sage Polenta Bowls
Recipe Date:
July 14, 2014
Cook Time:
Imperial (US)
  • 1 lb Brussels sprouts (trimmed and quartered)
  • 4 ozs Assorted wild mushrooms (fresh, not dried)
  • 2 tbsps Olive Oil
  • Salt & Pepper (to taste)
  • 4 cups Water
  • 1 cup Polenta (instant)
  • 3/4 cup Shredded Parmesan Cheese (divided)
  • 1/4 cup Chopped Sage (fresh)

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.


Recipe from: