Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

Sage Polenta Bowls with Brussels Sprouts and Wild Mushrooms Recipe

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.

Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

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.

Brussels Sprouts and Wild Mushrooms

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!

My Whole Wheat Chocolate Chip Pancake Mix is a delicious DIY Christmas gift—I even have printable labels for it! You’ll find more edible homemade gift ideas here and if you’re not a DIYer, we have stocking stuffer ideas for foodies too.

If I have time, I’ll be making Chewy Chocolate Candy Cane Cookies and Grasshopper Brownie Cookies to bring to Christmas dinner. They are two of our favorite cookie recipes!

This Cranberry Orange Spritzer is made without alcohol, so it’s kid-friendly, but you can always booze it up for the adults too.

Merry Christmas!


Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

Sage Polenta Bowls with Brussels Sprouts and Wild Mushrooms Recipe

An easy, rustic vegetarian dinner made with creamy sage polenta and oven-roasted Brussels sprouts and mushrooms.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 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
  • 3/4 cup shredded Parmesan cheese, divided
  • 1/4 cup chopped fresh sage


  1. Preheat oven to 400ºF.
  2. 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.
  3. 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 1/2 cup of Parmesan, sage, and salt and pepper to taste.
  4. Divide the polenta into 4 bowls and top each with 1/4 of the roasted veggies and 1 tablespoon of Parmesan cheese.

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This looks delicious. Is there anything vegan I can sub in for parmesan as I dont eat it (vegetarian) and my son is dairy allergic. is the purpose of the cheese just to ‘cream’ it up?
Really want to try this recipe. Thanks!!

I’ve seen a few people mention on Pinterest that they were going to make this recipe with nutritional yeast, although since I haven’t tried it myself, I can’t tell you how it would taste or how much to use. A vegan cheese (maybe mozzarella-style?) would probably work too. There are vegetarian versions of parmesan cheese–imported parm is always non-veg because of EU labeling laws, but many domestic parms are made without rennet. I like the Organic Valley brand myself. I know that doesn’t help your son, but in case you make it for yourself!

Are nutrition information counts available for any of the recipes, such as the sage polenta or wuinoa stuffed portobello mushrooms?

Just made this tonight and it was DIVINE! I just wish the polenta I had on hand was instant. Thanks for the recipe.

Thanks for a tasty and lovely recipe! I’m trying to avoid bread and wheat gluten, and I’m considering substituting rice for the French bread. Any thoughts or other ideas? Thanks.

I’m planning to use roasted walnut instead of mushrooms and I think that will be a delicious substitute that also provides a bit of satisfying crunch!

I made this tonight for me and my boyfriend and unfortunately found it to be very disappointing – I even added in some butter to both the vegetables and the polenta and didn’t find it to have much flavour (the best bit were the mushrooms, I have to say). Are you able to post some new veggie meals without polenta?

You may just need to ramp up the seasoning to your taste. If you’re not vegetarian, I’d add some bacon or the equivalent. Or you can top with a fried egg. I’ve made variations of this meal with various roasted or sauteed veggies on top of polenta. and loved them all.

No, I wouldn’t try that – the polenta wouldn’t be creamy anymore and the veggies would probably be mushy. Polenta cakes are a much better option for freezing vs. the creamy kind you serve in a bowl.

Oh my God! I have never eaten brussel sprouts and have not felt the need to have to try them but just looking at your picture and recipe I cannot wait to try it! Looks gorgeous!

I was weary of this recipe as I’m generally never a fan of brussels sprouts, but wow oh wow was this meal amazing! I bought the polenta roll as I had no idea one could buy polenta dry in a box. I added water and stirred and stirred until it looked like the picture. I’ve made this recipe twice in the past month and haven’t been disappointed. Thanks for sharing.

I love Polenta & Brussel sprouts so was sorry to see the recipe contains Parmesan which is not vegetarian because of the calf rennet used in its making.

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