roasted mushroom and brussel sprout polenta

i grew up disliking brussel sprouts.. immensely.. everything about them.. augh.. but recently i tried them roasted in the oven and wow they were yummy {yes i had to admit to my mom she was right..}.. i roasted mushrooms {my fav} with the brussel sprouts and even if i hadn't been planning on adding them to the polenta just those 2 veggies roasted together would have been wonderful..
just toss in olive oil and salt and pepper and roast in the oven.. this would be great on pasta too :)

i had never made polenta before.. I've seen on menus and it always sounded so good i wanted to try it.. 

the creaminess of the polenta and the sauteed veggies are a great combo.. 

roasted mushroom & brussel sprout polenta 
prep time: 10 minutes
cooking time: 30 minutes
servings: 6


1 lbs. brussel sprouts, trimmed and quartered
1 package of sliced mushrooms
olive oil
salt and pepper
1 cup shredded parmesan cheese {some extra as garnish}
basic polenta {recipe below}


pre heat oven to 400 degrees {f}.. line a baking sheet with foil, add brussel sprouts and mushrooms to baking sheet, drizzle with olive oil and add salt and pepper.. bake in oven 20-30 minutes or until nicely browned.. while veggies are roasting make your polenta..

basic polenta
prep time: 5 minutes
cooking time: 25 minutes
servings: 6
3 cups water
3 cups chicken broth
1 3/4 cups yellow cornmeal {polenta}
3 tblsp. unsalted butter

bring water and broth to a boil in a heavy large pot.. add 2 tsp. salt.. gradually whisk in the cornmeal.. reduce heat to low and cook until mixture thickens and the cornmeal is tender.. stir often; about 15 minutes.. turn off heat and add butter and stir until melted.. add parmesan cheese, salt, pepper and roasted veggies.. sprinkle with a little more parmesan and serve..

enjoy and get cook'n!!


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