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!
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!
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!
Recipe
Ingredients
- 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
Instructions
- 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.
Connie says
Hey, unfussy is good this time of year too. And you're right, polenta is just about as unfussy (yet comfy) as things can get. And I love the cat cave! oooooooohhh!
Kiersten says
Isn't the cat cave so cool?! I wish they made one for humans. I would be curled up in there right now.
Anele @ Success Along the Weigh says
I need simple and unfussy right now because I'm burnt OUT.
Kiersten says
I feel the same way. I hope you get some time to relax this week!
Skye says
I've often added cheese to polenta, but never sage. Love that idea. Delicious. Will definitely be making it.
Kiersten says
Just about any herb makes a good addition to polenta. 🙂
Joanne says
Simple is definitely what I need right now. And healthy/veggie-full is a bonus!! Plus polenta is my ultimate comfort food. I could eat a whole bowl of it alone!
Kiersten says
I know, I am all about simple recipes this month. I am so burnt out on the holidays!
Ashley says
I love polenta - there's something so comforting about it. This sounds delicious with the brussels sprouts and mushrooms! I hope you have a great holiday!!
Kiersten says
Polenta is definitely comfort food! 🙂
dishing up the dirt says
We just made polenta the other night and I forgot how much I love it. This sounds fantastic. Love all the flavor combinations going on here.
Kiersten says
It's such a great comfort food for cold winter nights!
Ronnie Fein says
I've never used instant polenta! You have inspired me. This would be dinner for me, plus maybe a little cheese.
Kiersten says
I've never used non-instant polenta. 😉
Shelley @ Two Healthy Kitchens says
This looks sensational! So creamy-earthy-umami-YUM! Just a couple days ago, I had a lovely polenta and Brussels sprouts dish at a high-end local restaurant, and although it was quite good, this looks even better! I can't wait to try it! Merry, merry Christmas to you ... I hope all your airbrushed-van (lol!) dreams come true this year ... 😀
Kiersten says
No airbrushed van this Christmas. 🙂 I hope yours was great too--and Happy New Year!
beachmama says
Perfect! This is easily converted to vegan and LOVE that it's simple comfort food. Thanks so much Kiersten!
Angie@Angie's Recipes says
Have I mentioned that I need a cookie break? Your polenta looks super duper delicious, Kiersten.
Happy Holidays!
Kiersten says
Ha! I know. I feel sick at the thought of cookies right now. 🙂
Heather says
This recipe looks amazing! My husband isn't a fan of sage though... do you think it would work just as well with another herb? Any recommendations?
Kiersten says
I would try thyme or rosemary. 🙂
Christy@SweetandSavoring says
Yum, a polenta bowl is such a good idea! I'll definitely pick some up tomorrow, thanks 🙂
Kira - The Healthable Old Soul says
Oh My Veggies! What about Oh My Brussels Sprouts! I love the fact that you have combined Brussels Sprouts and Polenta! Ymm
Kiersten says
I could totally start an Oh My Brussels Sprouts blog. 🙂 I love those things!
Laura (Tutti Dolci) says
I love polenta, these bowls are my kind of comfort food!
Julia | JuliasAlbum.com says
I love polenta - my favorite side dish. Especially with mushrooms on top. Happy Holidays, my friend! 😉
Kiersten says
Thank you! Happy New Year! 🙂
Eat Good 4 Life says
I am also experiencing writers block 🙂 oh well. I have never eaten polenta before but I think I shall give it a try. Yours looks very appetizing!!
Kiersten says
I'm glad I'm not the only one who gets writer's block!
Mushrooms Canada says
This is a great meal for weeknights! I love the flavour combinations in this bowl- polenta and mushrooms always go so well together. Thanks for sharing!!
-Shannon
Katie @ Produce on Parade says
Oh yum, I love polenta. This can be easily adapted to be vegan, too! Thanks for sharing!
Genevieve says
I tried making a similar recipe recently of sage polenta topped with roasted veggies, but it didn't turn out as good as I was hoping...my polenta was too thick (not creamy at all) and the sage didnt come through very strongly. Yours looks tasty though, and the brussels sprouts are a good idea! Did you have any leftovers? I'm wondering if there's a way to save leftover polenta without it staying in solid form..
Kiersten says
We did have leftovers! After heating them up in the microwave, they softened a bit, but the polenta definitely isn't as creamy on Day 2. I think if we had stored the veggies separately, I would have tried stirring a little milk into the polenta before heating it to make it creamy again.
Brittany says
You can never go wrong with roasted brussels sprouts! This looks delicious.
Kiersten Frase says
You definitely can't! 🙂
Lucy says
This was SO delicious. The perfect dinner for a -50 degree day in Chicago! I sauteed some garlic and red onion in the pot I made the polenta in before I added the water. Can't wait to make this again!
Kiersten Frase says
My family is all in Chicago and I've been hearing about the weather there all day on Facebook--days like these, I'm happy we relocated! 🙂 I'm glad you enjoyed the recipe!
Jennie @themessybakerblog.com says
Gotta love a no-fuss meal. Love everything happening in this recipe, but my fav has to be the brussels. Yum!
Rachael@AnAvocadoADay says
Oh wow! Was just debating what wintery vegetables to serve over the polenta my little brother brought me back from Italy and your post was the first one on Healthy Aperture. Perfect timing! Can't wait to try this!
Kiersten Frase says
It's clearly meant to be! I bet that Italian polenta is a lot better than the instant stuff too! 🙂
Amanda says
Delicious and filling. Love your recipes!
Kiersten Frase says
Thank you--I'm glad you enjoyed it!
Rebekah says
Made this for the meat-eating family last night-- they loved it, and so did I! Thanks for the excellent recipe.
Kiersten Frase says
Thank you for your comment--I'm glad your family enjoyed it!