Polenta Bowls with Roasted Brussels Sprouts & Mushrooms

Polenta Bowls with Roasted Brussels Sprouts & Mushrooms

by Dishing Up the Dirt

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

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

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.