Do that Herbed Polenta with Roasted Candy Potatoes and Brussels Sprouts for a tasty, fall dinner with simply six elements. It’s an attention-grabbing combo and tremendous wholesome, plus fast and straightforward to organize. One thing in regards to the herbs within the polenta tastes fairly gourmand after which the candy potatoes and Brussels sprouts add a pleasant fall aptitude and a dose of nutritious veggies.
Not counting the olive oil, salt, and pepper, this meal is just six elements, so it’s easy and cost-effective.
Substances for this 6-Ingredient Herbed Polenta Dinner
Polenta: Made from coarsely floor cornmeal, polenta is a good different to grits. It’s very easy to make over the stovetop and cheap to purchase.
Sage: Chopped, recent herbs like sage add a gourmand aptitude to the polenta.
Shredded cheese: I added some shredded sharp cheddar cheese for protein.
Candy potatoes: Roasted candy potatoes make an ideal fall vegetable on the facet of polenta.
Brussels Sprouts: A surprisingly good pairing with candy potatoes, Brussels sprouts add some wholesome greens to the combination.
Olive oil: For roasting and softening the veggies, add a little bit of olive oil.
Salt & pepper: Including a little bit of salt and pepper to the polenta and the veggies can carry out the flavour.
Cinnamon: Sweeten up the candy potatoes and Brussels sprouts with a little bit of cinnamon.
Different Fast & Simple Meals from Lauren’s Veggie Kitchen
Recipe
Herbed Polenta with Roasted Candy Potatoes and Brussels Sprouts
Do that Herbed Polenta with Roasted Candy Potatoes and Brussels Sprouts for a tasty, fall dinner with simply six elements. It’s an attention-grabbing combo and tremendous wholesome, plus fast and straightforward to organize. One thing in regards to the herbs within the polenta tastes fairly gourmand after which the candy potatoes and Brussels sprouts add a pleasant fall aptitude and a dose of nutritious veggies.
- Prep Time: quarter-hour
- Prepare dinner Time: 25 minutes
- Complete Time: 40 minutes
- Yield: 4 servings 1x
- Class: Dinner
- Methodology: roasting and stovetop
- Delicacies: American
- Weight loss plan: Vegetarian
1 cup polenta
4 cups water
0.5 oz chopped recent sage
8 oz shredded cheese
10 oz Brussels sprouts
2 candy potatoes
salt and pepper to style
1/2 tsp cinnamon
Chop the candy potatoes and rinse in a colander.
Preheat the oven to 425 levels, get out two baking sheets, unfold the candy potatoes over one and the Brussels sprouts over the opposite. Add olive oil, cinnamon, and salt and pepper to style, then stir with a spatula.
Roast the candy potatoes and Brussels sprouts for 25 minutes, flipping with a spatula midway via.
Rinse and chop the recent sage or herbs.
In a big lined pot, carry 4 cups of water to a boil.
Add the polenta to the pot, stir within the chopped sage or herbs, and cook dinner about 5 minutes or till achieved.
Serve the polenta in a bowl, add salt and pepper to style, add about 1/4 cup of shredded cheese, and stir.
