But this week, I actually have a recipe to share! I started with this Sage Polenta Bowl recipe from Oh My Veggies. I love that website, it seems like all the recipes I've tried out in the past several months have been from there and they've all been delicious. I modified this one a bit since it has brussel sprouts and my husband refuses to eat them. I also added some additional spices to jazz it up a bit.
Makes 4 servings
1 package of sliced shitake mushrooms
1 bag of broccoli florets
1 tablespoon of oil (I would increase this the next time)
Salt and pepper to taste
4 cups water
1 cup instant polenta
3/4 cup parmesan
1/4 cup chopped sage
Pre-heat the oven to 425 degrees. Combine the oil, broccoli, mushrooms, salt, pepper and spices in a mixing boil and then spread out on a baking pan so they are all in one layer. Roast in the oven for 20 minutes. (Next time, I would do the vegetables separately as the broccoli should have cooked longer. I would do the broccoli for 30 minutes, put the mushrooms in at the halfway point so they cook for 15 minutes.)
While the vegetables are cooking, put the water on to boil. Once boiling, add in a teaspoon of salt, reduce heat to a simmer, and then add in the polenta. Whisk the polenta while adding so it doesn't have lumps. Keep whisking while the polenta cooks for 3-5 minutes. Once it's at the desired thickness, take off the heat, stir in the parmesan and the sage.
Divide the polenta into 4 bowls, top each with a quarter of the veggies, and sprinkle with additional parmesan on top if you want.
And that's it! This was delicious and we both loved it. And though it didn't look like a ton of food, we both felt it was pretty filling. This is one we're planning to add to the list of regulars :)
I'm linking up with Lean Lena for Tasty Tuesday and will be linking up with Deborah and Tina for Meatless Mondays.