Friday, January 24, 2014

I made this! Sage Polenta with Roasted Brussels Sprouts and Mushrooms

I came across this recipe on a blog I follow (Oh my Veggies!). I have never really gone out of my way to prepare polenta. In my limited experience with polenta I have come to the conclusion polenta is just a yellow flavorless mush. I am not sure what caught my eye about this recipe but something did and I tagged it and prepared it. I am honestly shocked how quick and easy this was to make. I did make some changes to the original recipe with the biggest change being a substitution of cashew cheese for the parmesan cheese.  I took a gamble and it worked. I stopped at Healthy Home Market to grab some polenta and I noticed the cashew pieces were 1/2 off so I stocked up. I have been wanting to experiment with cashews because they are an incredibly versatile nut. Their natural creaminess is perfect for making a milk, cream, or cheese.

  • 1lb of brussels sprouts, trimmed and quartered
  • 1 package of mushrooms (I just used button mushrooms because I could not find fresh wild mushrooms)
  • 2 tablespoons of olive oil
  • 1c. of polenta
  • 4c. water
  • 3/4c. of cashew cheese (or parmesan)
  • 1/4c. chopped fresh sage
  1. Preheat the oven to 400 and prep the brussels sprouts and mushrooms
  2. Toss them in the olive oil and salt and pepper to taste. Roast them for about 20 minutes or until slightly browned.
  3. Boil the 4c. of water and whisk in the polenta. It will get thicken fast so when it does remove it from the heat and stir in the sage, cheese, and salt and pepper.
  4. Top the polenta with the sprouts and mushrooms when they are done in the oven.
How I made the cashew cheese:
  1. I soaked 1c. of cashew pieces in 4c. of hot water for 2 hours
  2. I drained and rinsed the cashews and placed them in a blender with 2tbsp of lemon juice, 2 tbsp of nutritional yeast, a pinch of salt, and garlic powder to taste.
  3. Then I just blended until the mixture was nice and creamy. I used 1/2 of this for the polenta and saved half for later.
Again, this was super easy to make. I let the cashews soak while I was on the trainer so everything was ready to go when I was done. I added the nutritional yeast to make it taste “cheesier” and the garlic to give it some more depth in the polenta recipe. It worked for me. It does not always work out when I experiment but this time it did.