RECIPE: Roasted Veggies & Polenta

Delicious, healthy & comforting! 

Ingredients:

• 1 pound Brussels sprouts, trimmed & chopped
• 1/2 pound mushrooms, chopped
• 1/2 package of firm tofu, cut into small squares
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon black pepper
• 4 cups water
• 1 cup instant polenta
• 1/4 cup shredded Parmesan cheese

Instructions:

• Preheat oven to 400.
• Toss Brussels sprouts, mushrooms & tofu in a bowl with pepper and olive oil. 
• Spread veggies onto a baking sheet in a single layer and roast for 15-20 minutes, until browned. 
• While veggies are roasting, bring the water to a boil in a large saucepan. 
• Reduce the heat to low and slowly whisk in the polenta and continue to whisk constantly until the polenta is thickened, about 3 minutes. 
• Divide the polenta into 4 bowls and top each with 1/4 of the roasted veggies and 1 tablespoon of Parmesan cheese.

Recipe & photo submitted by
AAY! member Szu-Hua W.