Name: Roasted Broccoli and Mushroom Polenta
Cook time: 20 min
Total time: 20 min
Ingredients: 3 cups broccoli cut into bite-sized florets (or one package of pre-cut); 1 (10 ounce) package of white mushrooms, sliced; 2 cloves garlic, thinly sliced or minced; 2 tbsp olive oil; 1 dried oregano; 1 tsp salt; 4 cups vegetable broth; 1 tsp salt; 1 tbsp olive oil or vegan butter; 1 tbsp nutritional yeast (optional); 1 cup instant polenta; 1 cup of prepared tomato sauce

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.

3 cups broccoli cut into bite-sized florets (or one package of pre-cut)

1 (10 ounce) package of white mushrooms, sliced

2 cloves garlic, thinly sliced or minced

2 tbsp olive oil

1 dried oregano

1 tsp salt

4 cups vegetable broth

1 tsp salt

1 tbsp olive oil or vegan butter

1 tbsp nutritional yeast (optional)

1 cup instant polenta

1 cup of prepared 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.