| Servings |
4 Bowls
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Ingredients
- Kosher salt and freshly ground pepper
- 1 cup polenta
- 2 med-lrg carrots thinly sliced into half moons
- 1 lrg Yellow Onion thinly sliced
- 2 cups brussels sprouts quartered
- 2 cups Spinach
- 2 cups Button Mushrooms thinly sliced
- 3 Tbs. olive oil
- 1 Tbs. balsamic vinegar
- 1 Tbs. unsalted butter
- 3/4 cup shredded mozzarella cheese
- 2 Tbs. grated Parmesan cheese
- Chopped fresh flat-leaf parsley for garnish
Ingredients
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Instructions
- In a large pot over high heat, bring salted water to a boil. Stir in polenta and bring to a boil. Reduce heat to low and cook, stirring often, until soft and smooth.
- Meanwhile, drizzle a large pot with olive oil and add Brussel sprouts, carrots, mushrooms, and yellow onion. Set heat to medium, allow carrots and sprouts to become tender. Then add balsamic vinegar, salt and pepper. Stir and let cook another 5 minutes.
- Once polenta is soft, stir in butter and cheeses. Season to taste with salt and pepper. Spoon the polenta into bowls, top with vegetables and garnish with parsley.
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