Coffee Glazed Vegetables with Mascarpone Polenta

Coffee Glazed Vegetables with Mascarpone Polenta |
  • Coffee Glazed Vegetables with Mascarpone Polenta
  • Coffee Glazed Vegetables with Mascarpone Polenta
Posted on September 14, 2015

Disclosure: Thank you Lavazza for sponsoring this post! It’s opportunities like these that allow me to continue to develop and share unique content with you. All opinions are 100% my own.

Food Holidays. There are a lot of them. It’s mind-boggling.

Yesterday was National Peanut Day. Today is National Cream-Filled Donut (Doughnut?) Day. And tomorrow? Well I don’t know what tomorrow is. That’s what the Google machine is for. But I’m sure it’s something wonderfully delicious.

As a food blogger, I feel like it’s part of my duty to be up on these sorts of details. But I usually fall short. And let me tell you, there is nothing sadder than waking up in the morning and realizing you missed your chance to celebrate National Bourbon Day. FYI – it’s June 14th. Mark your calendars.

But finally, there is a food Holiday that I’m on top of. And that’s National Coffee Day on September 29th. In fact, I’m soooo on top of it, that I’m bringing you a coffee-licious recipe a whole TWO WEEKS in advance. And for that, I’m giving myself two dancing lady emojis. And allowing myself to have that fifth cup of coffee that I’m seriously craving right now.

I love using coffee in sweet recipes, but I think I like it even more for savory cooking applications. It pairs well with everything from rack of lamb to roasted carrots. Here I’m using it to enhance both the earthy and sweet flavors of some oven roasted mushrooms and brussels sprouts. It’s spot on.

My Coffee Glazed Vegetables with Mascarpone Polenta is such a cozy, comforting and satisfying vegetarian dinner, that I know you’ll make it over and over again during the fall and winter months. Try it for National Coffee Day. And then keep making it. You won’t regret it.

My friends at Lavazza are also pumped for National Coffee Day, and they want everyone to celebrate in style. They have tons of goodies for you to check out on, including their Classico drip coffee blend which I used for this recipe. Also be sure to follow along with Lavazza on Facebook, Twitter, Instagram and Pinterest for even more coffee inspiration!



Coffee Glazed Vegetables with Mascarpone Polenta

Serves about 4

Coffee Glazed Vegetables with 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


  1. Make the glaze. Combine the coffee, balsamic vinegar and maple syrup in a small saucepan over medium-high heat and bring the mixture to a boil. Cook, stirring occasionally, until the glaze is reduced by approximately half, about 8 minutes. Remove from the heat and set aside.
  2. Meanwhile, pre-heat your oven to 425 degrees. Cut the brussels sprouts in half, removing and discarding any outer leaves that appear wilted. Wipe the mushroom clean with a damp towel. Leave the stems on, but trim any ends that are woody and dry looking. Halve or quarter the large mushroom. Leave the smaller mushrooms whole.
  3. Add the brussels sprouts and mushrooms to a large bowl along with the olive oil, thyme leaves, salt and pepper. Toss gently until the vegetables are well coated. Transfer to a large rimmed baking sheet and roast in your pre-heated oven for 10 minutes. Remove the baking sheet from the oven and toss the vegetables with about 3 tablespoons of the glaze. Place the baking sheet back in your oven for an additional 10 minutes. Remove from the oven and cover to keep warm.
  4. While the vegetables are roasting, prepare the polenta. Bring the water to a boil in a medium, heavy bottom saucepan. Then slowly whisk in the polenta. Cook the polenta for about 15-18 minutes, until thickened, whisking frequently during this time. As the polenta thickens, you’ll need to turn down the heat to prevent the polenta from burning and bubbling too aggressively. Remove the saucepan from the heat and whisk in the mascarpone, butter and salt until smooth. Cover to keep warm.
  5. To serve, divide the polenta between bowls. Top with the roasted vegetable mixture and a drizzle of the remaining glaze. Enjoy immediately.
  6. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days. The polenta will thicken and become firm as it cools. You can whisk in some additional warm water to loosen it.


  • These are some of my absolute favorite veggies and coffee is such a unique ingredient to add! Love it, Liz!


    • Thanks, Tori!

  • Oh I’m all for National Coffee Day, too! These veggies sound amazing, Liz! I’m always in awe of your creativity! Especially with that mascarpone polenta, What an incredible dish!


    • Aww…thanks, Gayle! You made me smile!

  • So this weekend after a cider fest, my girlfriend and I went to second dinner. We chose a place she’s been dying to go to for ages that is all the rage. They had this polenta dish with duck confit that sounded amaaaazing, so of course we got it. But it absolutely tanked. It was so boring. There was, like, a drop of polenta in a sweet soup. Ugh. I can’t even think about it now. Anyways. Your polenta has me drooling, because ever since I’ve been wanting a revenge polenta that blows all other polentas out of the water. <3


    • Ha ha – revenge polenta. That’s one I haven’t heard before. Sorry about your sub-par dinner – that’s the worst!

  • I would have NEVER thought to coffee glaze veggies, but now that’s ALL i can think about! I’ve actually never made polenta either, so this recipe is ALL the firsts for me. And, I love it! Pinned!


    • Oh then you need to get on both of these things. You’ll never look back! 🙂

  • Another awesome way for me to get my coffee fix Liz!! Insert several happy face emojis here!! This really sounds delicious. I’m absolutely pinning and making soon!


    • That’s great to hear, Mary Ann! I know you’ll love it!

  • I always say now that, if I had been thinking about it, I would have created a food blog that posts about the different food holidays, ha! I was afraid of polenta for a while, thinking it was soo hard, buuut this looks so good!


    • You would certainly have plenty of material for a food Holiday based food blog! Don’t be scared of polenta! It’s not that hard! 🙂

  • Bring on National Coffee Day! I’ll be celebrating that day like a CHAMP! Loving this idea of coffee-rubbed grilled veggies..I can taste the flavor like whoa! And masarpone polenta? Put it in my faaaace!


    • Oh yeah. Put your face all the way in it! 🙂

  • Now, this is how you eat vegetables! Plus, can we please talk about delicious polenta? I want to swim in it!


    • I’d go swimming with you! 🙂

  • Hahaha! NO WAY am I missing national bourbon day… EVER! (Then again, in my world its national bourbon day at least once a month). 🙂 You are right, it is SO hard to keep up with the daily food holidays. I fall seriously short of that feat! Anyways, love love LOVE these coffee glazed veggies, Liz! I have never had coffee glazed brussels or ‘shrooms before, and they look killer!!! Piled high onto some creamy, dreamy mascarpone polenta? OMG. YESSSSSS! This is like my dream dinner! Pinned! Cheers, girlfriend!


    • I hope you try it out soon! You’re going to love it! Thanks, girlfriend!

  • oh darling you just made my day so much better with the coffee veggies, they sound amazing, and mascarpone polenta? wow must be so creamy, love it!


    • Awww…thanks for the sweet compliments! You’re the best!

  • Coffee glazed veggies?! Oh my gawd. . so much flavor huh? And yes, what we would do without Google and knowing when all these random yet awesome food holidays are?! This recipe looks sooooooo good! Damn girl! Hooray for National Coffee Day! Now, I’ll be ready!


    • Yup, we are at the ready Alice! 🙂

  • Haha! I can totally relate on missing “special world days”. It happens to me all the time! 🙂 This dish looks awsome! 🙂


    • Thanks, Johlene. There sure are a lot of them. It’s hard to keep up!

  • I just love the savory-ness the coffee brings, and that mascarpone polenta has my name all over it. Such a warm & comforting dish!


    • Thanks, Allie!

  • Hi Liz!! I found this post via the Blog Loft FB group and I love all the flavors you’ve blended together in this recipe! Plus, the pictures look beautiful!! So glad to have chanced upon your blog 🙂

    Sending love from DC,


    • So glad you found me, Felicia! And thanks for the awesome compliments!

  • haha I am NEVER on top of the food holidays. Well, except for things like Christmas. lol This meal though!! Oh my goodness does it sound good! Those coffee veggies … creamy polenta … all kinds of happiness!


    • Yeah, hard to miss Christmas. Ha!

  • Ummm I’m always behind on the national food holidays. There’s just too many to count! I’m totally in to using coffee in savory ways, especially because savory is my thing over sweet anyways, and just drinking coffee makes me seriously crazy. These veggies + polenta sound so flipping good.


    • Awww…thanks, Nicole!

  • This looks exceptional!!


    • Thanks, girlfriend!

  • These veggies look delicious and what better way to present them than atop a creamy polenta?! Delish!


    • Awww…thanks, girl!

  • I am so horrible with food holidays! But this dish looks like a perfect way to celebrate National Coffee Day in a few weeks. I’ve never thought to glaze vegetables with coffee, but that’s genius! I’m loving that polenta too, so perfect.


    • Thanks, Danielle!

  • Even though I’m trying to follow food calendars, I haven’t succeeded this year having missed the most of the days I’m interested in. And this is great you’ve posted this recipe in advance since you still have time to more coffeeliscious recipes, haha. Honestly, I’ve never incorporated coffee in savory stuff, and this sounds fantastic! Plus, creamy hearty polenta?! Count me on, please! Well done, Liz!


    • Oh you’ll love coffee + savory foods. It’s a great great flavor pairing. I hope you try it out!

  • Oh this are just wonderful!!! It’s the perfect weeknight dinner


    • Thanks, Zainab!

  • Healthy comfort food, love it when that happens! LOVE the flavors here.


    • Thanks so much, Matt!

  • SHUT UP Liz!! This is amazing 🙂


    • Awww…thanks, Sherri! You’re the best!

  • Oooh, lady, you know how to make me eat my greens 🙂 I can’t keep track of food holidays to save my life but these look like an excellent way to celebrate any day!


    • Yeah, it’s definitely a good way to eat veggies! Thanks, Amy!

  • Oh my gosh girl! You did it again!! Holy Yum!


    • Awww…shucks!

  • First of all, thanks for the heads up on national coffee day. And national bourbon day. Two days I can’t possibly miss 😉 Secondly, I love savory coffee dishes! These look so amazing, and that mascarpone polenta sounds equally delicious!


    • Glad I can be of service, Denise! 🙂

  • When I first found out about all those quirky food holidays I thought it was a joke! Nothing like that over here! I’m not good with staying on top with “normal” holidays, so food holidays always go by unnoticed. But do you ever need an excuse to drink coffee? Or bourbon? 😉

    Love the mascarpone in the polenta, and the coffee glaze for those lovely Fall vegetables! And what beautiful plates as well.


    • Aww…thanks for all the awesome compliments, Nora! And yeah, some of the food Holidays are pretty silly. But coffee and bourbon are important things to keep on top of!

  • OMGeee I am so bad at keeping up with food holidays! Noted and thank you for coffee and bourbon day! Hooray! This recipe is so delicious, Liz. The roasted veggies are cooked to perfection and then the marscapone polenta!? Woah! Perfection my dear!


    • You are too kind, Traci!

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