Millet and Cheddar Polenta with Roasted Vegetables

Millet and Cheddar Polenta with Roasted Vegetables
Photo by Scott Phillips


  • 2 tsp. fresh thyme leaves
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1-½ oz. (3 Tbs.) unsalted butter
  • Sea salt and freshly ground black pepper
  • 1 lb. cremini (baby bella) mushrooms, trimmed and halved if medium, quartered if large
  • 1 lb. fresh pearl onions (any color), peeled, or frozen pearl onions, thawed
  • 4 medium cloves garlic, minced
  • + 7 more ingredients
    • Extra-virgin olive oil or melted butter, for serving (optional)
    • Sea salt
    • 4 Tbs. extra-virgin olive oil
    • 1 cup millet
    • 1 Tbs. sherry vinegar
    • 4 oz. extra-sharp white Cheddar, grated (1-½ cups)
    • 5 to 6 cups vegetable broth, preferably homemade

Position a rack in the top third of the oven and heat the oven to 450°F. In a large bowl, toss the mushrooms, onions, and Brussels sprouts with 2 Tbs. of the oil, the garlic, thyme, 1-1/2 tsp. salt, and a few grinds of pepper. Spread on a large rimmed baking sheet. Roast for 20 minutes, stir the...

View full recipe at Fine Cooking


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