Herby Roasted Veggies & Creamy Kale Polenta
Simple, healthy, and because my mushrooms were about to go bad. Meet #CookingforCorona night 5! The trick to packing veggies with flavor is not necessarily smothering them in sauce and spices. Sometimes it’s as simple as cranking up the oven to a solid 425 and roasting with olive oil, salt & pepper (my staple trifecta), and a few springs of your favorite herb. And that’s exactly what we did here! I put mine over creamy polenta, but this works over rice or any other grain you have as well. Also, feel free to swap out the veggies for whatever you like/have in the fridge! Let’s get it goin’:
What You Need:
Shiitake mushrooms
1/2 head of cauliflower
1 shallot
3-4 sprigs of sage leaves
Olive oil
1 cup of polenta
3 tbsp cream cheese
2 tbsp butter
1 cup chopped kale
Fresh Mozzarella
1 tbsp fresh chopped basil
Salt & pepper to taste
Make It Happen:
Line a baking sheet with foil and lightly grease with olive oil.
Chop your cauliflower into florets, slice the shallot, and mushrooms in half (if you want).
Place all veggies in a bowl and toss with olive oil, salt, and pepper then spread onto the oiled baking sheet.
Place herb sprigs (not the basil — save that) on and between veggies and sprinkle the whole sheet with a 3-finger pinch of course sea salt (if needed) and fresh cracked pepper.
Place in the oven for about 15 minutes. Start the polenta (or rice or grain of choice).
Bring 2 1/4 cup of water to a boil in a pot.
Stir in the cup of dry polenta — this will bubble and pop and get all over your stove if you don’t use a large enough pot - just a fair warning.
Once combined and absorbed, add the kale and stir until wilted then add the cream cheese, butter, and 5-finger pinch of salt.
To plate: Layer the polenta on the bottom of a shallow bowl or plate, place 3 thin slices of fresh mozzarella over the polenta, the add the roasted veggies.
Top with chopped basil and enjoy!
