We all need a handful of easy, weeknight dinners that we can have on the table in under 30 minutes. This recipe for Roasted Broccoli and Mushroom Polenta is not only easy and delicious, but healthy, too. Polenta is ground cornmeal cooked with broth or water to create a creamy porridge.Traditional polenta can take up to an hour to cook, and while the result is super-luscious, I find that instant polenta, sold in most stores today, is a perfect substitute when you want dinner in a flash.
Broccoli and mushrooms go straight onto a baking tray and into the oven. (Look for pre-cut broccoli and sliced mushrooms to make this even easier to put together.) The polenta comes together in 5 minutes, and by using jarred tomato sauce, you can be sitting down to dinner in no time. Broccoli is known to reduce the risk of cancer, improve bone health, and helps to fight skin damage. Mushrooms are a potent source of minerals, B vitamins, and give your immune system a big boost. Quick, healthy and compassionate–the perfect dish!
Preheat oven to 375ºF. Line a baking tray with parchment paper. Place broccoli and mushrooms on baking tray. Scatter garlic over vegetables. Drizzle with olive oil. Sprinkle with oregano and salt and mix. Place tray in oven and roast for about 15 to 20 minutes, until broccoli is tender and mushrooms are dark brown. Remove from oven. Taste and adjust seasonings.
While vegetables are roasting, make the polenta. Bring vegetable broth a boil in a pot. While stirring constantly, add in the polenta. Cook, still stirring constantly, until the polenta thickens, about 3 minutes. Remove from heat and stir in the oil and nutritional yeast. Cover and set aside. Stir again before serving. Heat tomato sauce in a small pot. To serve, place a large spoonful of polenta into a bowl. Top with roasted vegetables and tomato sauce.
Preheat oven to 375ºF. Line a baking tray with parchment paper. Place broccoli and mushrooms on baking tray. Scatter garlic over vegetables. Drizzle with olive oil. Sprinkle with oregano and salt and mix. Place tray in oven and roast for about 15 to 20 minutes, until broccoli is tender and mushrooms are dark brown. Remove from oven. Taste and adjust seasonings.
While vegetables are roasting, make the polenta. Bring vegetable broth a boil in a pot. While stirring constantly, add in the polenta. Cook, still stirring constantly, until the polenta thickens, about 3 minutes. Remove from heat and stir in the oil and nutritional yeast. Cover and set aside. Stir again before serving. Heat tomato sauce in a small pot. To serve, place a large spoonful of polenta into a bowl. Top with roasted vegetables and tomato sauce.
