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Herbed Parmesan Polenta with Crispy Brussels Sprouts and Mushrooms from Hello Veggie

Creamy Herbed Polenta Bowls with Roasted Vegetables

These Herbed Polenta Bowls can be easily customized to whatever ingredients you have on hand and whatever produce is in season.

Course Main Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 354 kcal
Author Hello Veggie


  • 1 pound Brussels sprouts trimmed and quartered
  • 8 ounces white or cremini mushrooms halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups water
  • 1 cup polenta I like Bob's Red Mill Organic Corn Grits Polenta
  • 3/4 cup shredded Parmesan cheese divided
  • 1/4 cup roughly chopped fresh sage rosemary or a combination of the two


  1. Preheat oven to 400ºF.
  2. Toss the Brussels sprouts and mushrooms with the olive oil, salt, and pepper on a rimmed baking sheet lined with parchment. Bake for about 20 minutes, or until the juices from the mushrooms have evaporated and the Brussels sprouts are tender.
  3. While the sprouts and mushrooms are in the oven, bring water to a boil in a large pot with high sides. Reduce heat to low and slowly whisk in the polenta; stir continuously until the polenta is thick and creamy, about 10 minutes. Remove from heat and stir in 1/2 cup of Parmesan, herbs, and salt and pepper to taste.
  4. Divide the polenta into bowls and top each with the roasted vegetables and 1 tablespoon of cheese.
Nutrition Facts
Creamy Herbed Polenta Bowls with Roasted Vegetables
Amount Per Serving (1 /4 of recipe)
Calories 354 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 4g25%
Carbohydrates 47.8g16%
Fiber 8g33%
Sugar 4g4%
Protein 13.6g27%
* Percent Daily Values are based on a 2000 calorie diet.