Monday, November 26, 2012

Meatless Monday: Creamy Polenta with Balsamic Roasted Brussels Sprouts


1 1/2 cups water or vegetable stock
1 1/2 cups milk
1 cup polenta (not the quick cooking type. Suggestion: Bob’s Red Mill)
1 tablespoon butter
1/4 cup grated parmesan cheese

Brussels Sprouts
12 brussels sprouts
3/4 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, peeled (Optional)
3 thyme sprigs (Optional)
Cracked black pepper


1. In a large pot, bring the milk and water or vegetable stock and some salt to a boil. As soon as it begins to boil, pour the poelnta/corn meal in a steady stream, while whisking. Continue to whisk till it is incorporated.
2. Let the polenta cook on medium heat for about 30 minutes or till the polenta is cooked and no longer gritty. Stir the polenta every 10 minutes so it doesnt burn in the bottom. Be cautious, the polenta can bubbles and splutter as it cooks.
3. When polenta is done, butter and parmesan. Serve immediately with roasted brussels sprouts.
4. Polenta will tighten up as it cools. To reheat, add a little water to it.

Brussels Sprouts
1. While the polenta is cooking, work on th roasted brussles sprouts.
2. Pre heat oven to 375f
3. Cut and discard the brussles sprouts stems. Peel away any yellow leaves. Cut each brussels sprout in half lengthwise.
4. Place brussles sprouts in a bowl with all other ingredients and toss well.
5. Spread out on a baking sheet lined with parchment paper. Make sure the brussels sprouts are in a single layer.
6. Bake in a 375f for about 20 minutes or till the brussels sprouts are browned. Half way through, toss the brussels sprouts and return to the oven, so they brown evenly on all sides.
7. Serve hot with creamy polenta.


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