Categories: Meatless Entree

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbls olive oil
• salt and black pepper
• 8 oz mushrooms, preferably a mixture, trimmed and halved if large
• 2 cloves garlic, thinly sliced
• 1 cup coarse cornmeal
• 1/2 cup milk, preferably whole
• 1/2 cup chopped fresh parsley, for garnish
• grated Parmesan cheese, for garnish

Directions

1. the oven to 450. Put the Brussels sprouts on a rimmed baking sheet that can hold them in a single layer, and drizzle with 2 tbls of the oil. Sprinkle with salt and pepper, and roast for 10 min. Add the mushrooms and garlic, toss, and continue to roast, shaking the pan occasionally, until the sprouts and mushrooms are quite brown and tender, 10 to 20 minutes more. Taste, and adjust the seasoning.

2. Meanwhile, put the cornmeal and a large pinch of salt in a medium saucepan; slowly whisk in 2 1/2 cups water and the milk to make a lump-free slurry. Set the pot over medium-high heat; bring almost to a boil, then reduce the heat to low. Cook, whisking frequently, until thick, 10 to 15 minutes. If the mixture is too thick, whisk in a bit more water; you want the consistency of thick oatmeal. Stir in the remaining 1 tbls oil. Divide the polenta among four bowls; top with the vegetables. Garnish with parsley and grated Parmesan, and serve.

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