Dishing Up the Dirt

Polenta Bowls with Roasted Brussels Sprouts & Mushrooms

Easy, tasty and filling to boot. I love a good polenta bowl and this simple meal is a great winter dish. The veggies are roasted until tender and slightly crisp and pair well with the creamy polenta. I couldn’t resit topping the bowls with a fried egg and highly recommend you do the same. I’d imagine this dish would be great with the addition of some fried bacon crumbled on top or (if you’re a vegetarian) sprinkling my smoky seed clusters as a finishing touch. However, the recipe is pretty darn great as written below so if you don’t want to add those finishing touches no worries (I didn’t either!) However, don’t skip the lemon zest or parsley–a bright and fresh note ties this meal together.

Whether you’re whipping this up for breakfast with a cup of coffee or enjoying it for dinner with a glass of wine I think you’ll find these bowls to be extremely nourishing on a cold winter night.

Cheers from Tumbleweed Farm.

Polenta Bowls with Roasted Brussels Sprouts & Mushrooms

Prep Time: 15 minutes    Cook Time: 35 minutes    Serves: 4

  • 1 pound brussels sprouts, trimmed and quartered
  • 1 pound assorted mushrooms, roughly chopped
  • 3 tablespoons olive oil
  • salt and pepper
  • 4 cups vegetable broth
  • 1 cup polenta
  • 1-2 tablespoons unsalted butter (or ghee)
  • 1/2 cup grated parmesan cheese
  • 1/4 cup minced parsley
  • 1-2 teaspoons freshly grated lemon zest
  • fried eggs for serving
  • salt and pepper to taste

Preparation

  1. Preheat the oven to 425F. In a large bowl toss the veggies with the olive oil and sprinkle with salt and pepper. Divide the veggies between two baking sheets and roast in the oven until the veggies are a deep golden brown and slightly crisp. About 20 minutes. Toss halfway through cooking.
  2. While the veggies roast prepare the polenta. Bring the broth to a boil over high heat. Whisk in the polenta and turn the heat down to medium-low. Cook, stirring often, until the polenta is thickened, about 30 minutes (see note). The polenta may start to stick to the sides and bottom of the pan so make sure to keep stirring to prevent too much sticking. Once the polenta is thick stir in the butter and parmesan cheese. Remove from the heat and keep to the side.
  3. Fry your eggs in a little olive oil or butter until the whites are set and the yokes are still slightly runny. Divide the polenta between bowls, top with the roasted veggies, fried eggs and sprinkle with the parsley and lemon zest. Season to taste with salt and pepper and enjoy.

Notes

*Cooking times will very depending on the brand of polenta you use. Check packaging for directions.


Leave a Reply

4 thoughts on “Polenta Bowls with Roasted Brussels Sprouts & Mushrooms

  1. 2pots2cook says:

    Perfect composition. Great photo. Thank you for solving one week night dinner. Have a pleasant day !

  2. Karlie @ karlcooks.com says:

    I’ve been wanting to try polenta I need to try this!

  3. Adrienne says:

    I made this tonight after a day of riding horses in brisk winter weather. It was the perfect warming meal and it came together in a jiffy. Thanks!!

    1. Andrea says:

      yay! So happy you loved this too!

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