Cheesy Veggie Polenta Bowl
October 2nd – October 6th
  • Kosher salt and freshly ground pepper
  • 1cup polenta
  • 2 med-lrg carrotsthinly sliced into half moons
  • 1 lrg Yellow Onionthinly sliced
  • 2cups brussels sproutsquartered
  • 2cups Spinach
  • 2cups Button Mushroomsthinly sliced
  • 3 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. unsalted butter
  • 3/4cup shredded mozzarella cheese
  • 2 Tbs. grated Parmesan cheese
  • Chopped fresh flat-leaf parsley for garnish
  1. 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.
  2. 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.
  3. 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.