Creamy Parmesan Rosemary Polenta with Caramelized Onions and Roasted Mushrooms and Brussel Sprouts

Creamy Polenta
2 c water
1 tsp salt
1/2 c cornmeal
1/2 c milk
1/2 Tbs unsalted butter
1 tsp dried rosemary
1/2 c parmesan cheese

1. Bring water to a boil, add salt and cornmeal
2. Reduce to medium-low heat and stir with a whisk almost constantly for about 10 minutes (to prevent sticking).
3. Add milk and continue to whisk every few minutes until liquid is absorbed and polenta begins to thicken.
4. Add butter and rosemary, stir with a wooden spoon
5. Add parmesan cheese, stir.

Roasted Mushrooms and Brussel Sprouts
1/2 lb brussel sprouts, halved
6 oz mushrooms, quartered
olive oil
salt

1. Combine brussel sprouts and mushrooms in a baking dish and toss in olive oil and salt.
2. Bake at 400 degrees for 30 minutes.

Caramelized Onions
1/2 onion, sliced
1/2 Tbs unsalted butter

1. Heat butter over medium heat.
2. Add onions and let caramelize for about 20 minutes adding water if onions begin sticking to pan.