Wednesday, August 26, 2015

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.

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