Cheesy Polenta Bowls with Caramelized Brussels Sprouts and Mushrooms

polenta, Parmesan, sweet Brussels sprouts + mushrooms

1709 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 454 | Category: Gluten-Free, Low-Calorie, Vegetarian | Allergens: Contains Milk (Parmesan) | Excellent Source of: Fiber, Iron, Protein, Vitamin C | Good Source of: Calcium, Vitamin A


  • - Medium Saucepan
  • - Rimmed Baking Sheet
  • - Whisk

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Brown Sugar
  • - Dried Rosemary
  • - Halved Brussels Sprouts
  • - Parmesan Cheese
  • - Polenta
  • - Sliced Crimini Mushrooms
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

A Marsanne-Roussanne blend is a great choice. A Marsanne is mineral and nutty, with melon and pear notes. Blended with Roussanne adds floral and citrus notes.

Beer Pairings

A refreshing and thirst-quenching light lager adds depth to vegetable dishes.

TK Table Talk:

In Italy, leftover polenta is commonly placed in a pan and refrigerated, and later cut into pieces for frying, grilling or baking. It is often eaten as a bread substitute. What’s your favorite way to hack a leftover?

What To Do:

1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.

Cheesy Polenta Bowls with Caramelized Brussels Sprouts and Mushrooms- Step 2

2. Roast Vegetables: Add mushrooms and Brussels sprouts to the prepared baking sheet and toss with 2 tablespoons olive oil, ONLY 1 teaspoon rosemary, 1 teaspoon salt, and ½ teaspoon pepper. After 10 minutes, sprinkle brown sugar over and toss to coat. Continue to roast until golden brown, stirring occasionally, about 10 minutes.

Cheesy Polenta Bowls with Caramelized Brussels Sprouts and Mushrooms- Step 3

3. Make Stock: Whisk together vegetable stock concentrate and 3 cups hot water in a heavy saucepan.

Cheesy Polenta Bowls with Caramelized Brussels Sprouts and Mushrooms- Step 4

4. Cook Polenta: Bring stock to a boil, and gradually whisk in polenta in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until just thick and pulls away slightly from side of pan (about 10 minutes). Stir in Parmesan. Season with salt and pepper to taste. Stir polenta again just before serving.

To Serve: Divide cheesy polenta between two bowls and top with caramelized Brussels sprouts and mushrooms. Drizzle with olive oil.

Pro Tip:

Clean out your vegetable drawer! Have an extra carrot half or piece of onion laying around? Chop it and toss it in with the other vegetables to roast.
Spice it Up!: For an extra sweet zing ending, drizzle each bowl with a little balsamic vinegar just before serving.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.