Kenzie Swanhart

in 30 Minute Meals· 5 Ingredients· Entree· Gluten Free· Vegetarian

Cheesy Polenta with Brussels Sprouts and Mushrooms

 

When I dine out, I love to order a bunch of small plates so that I can try a variety of dishes. There is one restaurant in particular where I always opt for two or three sides instead of an entrée. The waiters are usually puzzled at rst, but after I’ve ordered they often tell me I’ve chosen some of their favorites! Since Julien and I don’t have the time (or the nances) to dine out every night, I turned my favorite side dishes into a meal that is sure to delight. Here, creamy and cheesy polenta, crispy Brussels sprouts, and earthy mushrooms all come together for a dish that is as delicious as it is comforting.  

Cheesy Polenta with Brussels Sprouts and Mushrooms
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
677 calories
72 g
51 g
28 g
35 g
13 g
479 g
1297 g
4 g
0 g
13 g
Nutrition Facts
Serving Size
479g
Servings
2
Amount Per Serving
Calories 677
Calories from Fat 245
% Daily Value *
Total Fat 28g
43%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 51mg
17%
Sodium 1297mg
54%
Total Carbohydrates 72g
24%
Dietary Fiber 6g
25%
Sugars 4g
Protein 35g
Vitamin A
24%
Vitamin C
65%
Calcium
95%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup quartered Brussels sprouts, end trimmed
  2. 1 cup sliced wild mushrooms
  3. 1 tablespoon extra-virgin olive oil
  4. Sea salt
  5. Freshly ground black pepper
  6. 2 cups water
  7. 1⁄2 cup instant polenta
  8. 2 tablespoons chopped fresh sage
  9. 1⁄2 cup parmesan cheese, divided
Instructions
  1. Preheat the oven to 400°F.
  2. In a large bowl, combine the Brussels sprouts, mushrooms, and olive oil. Toss
  3. to evenly coat, and season with salt and pepper. Transfer to a sheet pan lined with parchment paper, and bake for 15 to 20 min- utes, or until lightly browned.
  4. Meanwhile, in a large pot, bring the water to a boil. Reduce the heat to low and slowly whisk in the polenta. Continue to whisk until the polenta has thickened, about 3 minutes.
  5. Remove from the heat and stir in the sage and 1⁄4 cup of the Parmesan cheese. Season with salt and pepper.
  6. Divide the polenta between 2 bowls, and top each one with the Brussels sprouts and mushrooms, and then sprinkle with the remaining Parmesan cheese.
beta
calories
677
fat
28g
protein
35g
carbs
72g
more
Kenzie Swanhart https://kenzieswanhart.com/

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