Between the book and the blog, I've been dealing with a lot of writer's block lately and the internet is the best remedy for that. While writing this post, I bought a cat cave on Etsy, I browsed Houzz and remodeled my kitchen in my head (where I have an unlimited budget!), and I spent 30 minutes looking at pictures of airbrushed vans on Google Images. When I was a kid, I always wished that someday, my family would get a big van with wizard or nature scenery painted on the side. Eventually, my parents did get a big van, but there was no wizard on the side. This is how life goes. Sometimes, you wish for an airbrushed van, but you only get a regular van.
This isn't a Christmas recipe, but it's a good meal for this week because it's simple and unfussy. It's a hectic time of year and you need simple dinners! You roast Brussels sprouts and wild mushrooms in the oven and while you're doing that, you cook a pot of polenta. Polenta doesn't have much flavor on its own, so I've added some cheese and fresh sage to give it a bit of a boost. Sage is one of my favorite herbs to use at this time of year—something about it just works so well with fall and winter veggies. These polenta bowls are one of those meals that's so delicious, it's hard to believe how easy they are to make.
We have lots of other holiday ideas for you too! Here are a few:
Rosemary-Infused Vodka, the perfect last-minute DIY hostess gift.
Need some gluten-free dessert ideas? This Cranberry Citrus Coconut Bundt Cake is a showstopper and these Pistachio-Crusted Chewy Chocolate Cranberry Cookies are great for a holiday cookie exchange. And don't forget the Coconut Milk Whipped Cream!
This Cranberry Orange Spritzer is made without alcohol, so it's kid-friendly, but you can always booze it up for the adults too.
- 1 pound Brussels sprouts trimmed and quartered
- 1 4-ounce package assorted wild mushrooms (fresh, not dried)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups water
- 1 cup instant polenta
- ¾ cup shredded Parmesan cheese divided
- ¼ cup chopped fresh sage
- Preheat oven to 400ºF.
- Toss the Brussels sprouts and mushrooms in a bowl with the olive oil, salt, and pepper. Transfer to a rimmed baking sheet and bake for about 20 minutes, or until nicely browned.
- While the veggies are roasting, bring the water to a boil in a large saucepan. Reduce the heat to low and slowly whisk in the polenta and continue to whisk constantly until the polenta is thickened, about 3 minutes. Remove from heat and stir in ½ cup of Parmesan, sage, and salt and pepper to taste.
- Divide the polenta into 4 bowls and top each with ¼ of the roasted veggies and 1 tablespoon of Parmesan cheese.