Recipe from Oh My Veggies.
-1 pound Brussels sprouts, trimmed and quartered
-1 (4-ounce) package mushrooms
-2 tablespoons olive oil
-Salt and pepper, to taste
-4 cups water
-1 cup instant polenta
-3/4 cup shredded Parmesan cheese, divided
-1/4 cup chopped fresh sage
Toss the Brussels sprouts and mushrooms in a bowl with the olive oil, salt, and pepper. Transfer to a baking sheet and bake for 20 minutes at 400 degrees.
While the mushrooms and Brussels sprouts are roasting, bring the water to a boil in a large saucepan. Reduce the heat to low and whisk in the polenta. Continue to whisk until the polenta is thickened, once thickened, 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.
I enjoyed this polenta bowl. The sage added a nice flavor to the polenta (which is otherwise pretty bland, you can cook it in vegetable broth or milk to impart more flavor), the brussels sprouts and mushrooms were full of flavor. I find that roasting brussels helps to bring out the best flavor. This was tasty as is, but it might have been even better if the brussels sprouts and mushrooms had some balsamic vinegar added to them before roasting.