Sage Polenta with Mushrooms and Brussels Sprouts

What's with all the Brussels sprouts lately, you might ask. 

Funny thing is that I don't think I ever ate them as a kid and now I don't understand why. There's not too strong of a taste to them and they're filled with great nutrients. 

My husband is not a fan of mushrooms, but he really liked this dish.

Polenta is really simple to make. You can buy pre-made polenta that comes in a tube-like shape, or I bought organic polenta mix. All polenta is is ground corn.

I used Parmigiano Reggiano for my cheese and I cut everything in half since there's only 2 1/2 of us!

And, as always, most if not all of my ingredients are organic.

You will need:

1 pound Brussels Sprouts, trimmed and quartered

8 oz Mushrooms

2 Tbs EVOO

S & P to taste

Polenta (follow package instructions)

3/4 cup Shredded Parmesan, divided

1/4 cup Fresh Sage, chopped

Preheat oven to 400 degrees.

Toss the Brussels sprouts and mushrooms in a bowl with the olive oil, salt, and pepper.

Transfer to a baking sheet and bake for about 20 minutes, or until browned.

While the veggies are baking, bring the water to a boil in a saucepan.

Reduce heat to low and whisk in the polenta.

Continue to whisk until polenta has thickened, about 3 minutes.

Remove from heat and stir in 1/2 cup Parmesan, sage, and salt, and pepper to taste.

Divide the polenta into 4 bowls and top each with 1/4 of the baked veggies and 1 Tbs of Parmesan.