Coffee Glazed Vegetables with Mascarpone Polenta

A recipe for coffee glazed roasted mushrooms and Brussels sprouts served over creamy mascarpone polenta.

For the Vegetables:
1/2 cup brewed Lavazza coffee
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
12 ounces Brussels sprouts
8 ounces button mushrooms
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 tsp. salt
1/2 tsp. black pepper

For the Polenta:
4 cups water
1 cup polenta
4 tablespoons mascarpone cheese
1 tablespoon butter
1/2 tsp. salt

View the full recipe at Floating Kitchen →