Sage Parmesan Polenta Bowls with Roasted Brussels Sprouts
Creamy instant polenta infused with fresh sage and Parmesan creates a comforting base for caramelized Brussels sprouts and earthy wild mushrooms. The vegetables roast until golden and tender while the polenta cooks quickly on the stovetop. This satisfying vegetarian bowl works well for weeknight dinners or casual entertaining, offering restaurant-quality flavors with minimal prep time. The combination of nutty sage, sharp cheese, and roasted vegetables makes each bite rich and flavorful.
Ingredients
- 1 pound Brussels sprouts, trimmed and quartered
- 1 4-ounce package assorted wild mushrooms, fresh, not driedbutton or cremini mushrooms1:1vegetariangluten-free
more affordable option
- 2 tablespoons olive oil
- salt and pepper, to taste(optional)
- 4 cups water
- 1 cup instant polentaregular polenta1:1vegetariangluten-free
requires longer cooking time
- ¾ cup shredded Parmesan cheese, divided
- ¼ cup fresh sage, chopped
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Toss Brussels sprouts and mushrooms with olive oil, salt, and pepper in a bowl
- 3
Transfer seasoned vegetables to rimmed baking sheet
- 4
Bake for 20 minutes until nicely browned
- 5
Bring water to boil in large saucepan
- 6
Reduce heat to low and slowly whisk in polenta
- 7
Whisk constantly until polenta thickens, about 3 minutes
- 8
Remove from heat and stir in 1/2 cup Parmesan, sage, salt and pepper
- 9
Divide polenta into 4 bowls
- 10
Top each bowl with 1/4 of roasted vegetables and 1 tablespoon Parmesan
Tips
Cut Brussels sprouts uniformly for even roasting and better caramelization
Whisk polenta constantly to prevent lumps and achieve smooth, creamy texture
Reserve some Parmesan for garnish to add extra richness and visual appeal
Good to Know
Refrigerate assembled bowls for up to 3 days, reheat gently with added liquid
Roast vegetables up to 2 days ahead, make polenta fresh for best texture
Serve immediately while polenta is creamy and vegetables are warm
Common Mistakes
Whisk polenta constantly to avoid lumps forming
Don't overcrowd vegetables on baking sheet to ensure proper browning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
more affordable option
requires longer cooking time
FAQ
Can I use regular polenta instead of instant?
Yes, but increase cooking time to 15-20 minutes and use more liquid. Stir frequently to prevent sticking and achieve proper consistency.
What if I don't have wild mushrooms?
Regular button, cremini, or shiitake mushrooms work well. Slice them evenly and roast at the same temperature for similar results.
How long will leftovers keep?
Store assembled bowls in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore creaminess.