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Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms
Ingredients
  • 1 pound Brussels sprouts trimmed and quartered
  • 1 4-ounce package assorted wild mushrooms (fresh, not dried)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups water
  • 1 cup instant polenta
  • ¾ cup shredded Parmesan cheese divided
  • ¼ cup chopped fresh sage
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