Creamy Polenta with Balsamic Roasted Brussels Sprouts Recipe

by Sala @ Veggie Belly on December 6, 2011

This creamy polenta with balsamic roasted brussels sprouts recipe is the ultimate comfort food. I love curling up on the sofa with a hot bowl full for dinner. The left overs are great for lunch the next day.

Roasting brussels sprouts in the oven till they are caramelized is my favorite way of preparing them. If you are not  fan of brussles sprouts, simply replace  them with broccoli florets or mushroom caps. Yum!

I like my polenta extra creamy, so I add half milk, half water as my cooking liquid. Make sure you use a large pan to accommodate the boiling and spluttering from the polenta.

Bob’s Red Mill is my favorite polenta. The flavor and texture are just wonderful. Polenta is nothing but ground cornmeal. It comes in fine, medium or coarse grinds. I like the texture of medium and coarse grinds for this recipe. Cooking times may vary depending on what grind you use.

Creamy Polenta with Balsamic Roasted Brussels Sprouts Recipe

serves 3-4

Ingredients for Creamy Polenta
1 1/2 cups water or vegetable stock
1 1/2 cups milk, any fat% you like
1 cup polenta (not the quick cooking type). I like Bob’s Red Mill polenta
salt
1 tablespoon butter
1/4 cup grated parmesan cheese

Method
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.

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.

When polenta is done, butter and parmesan. Serve immediately with roasted brussels sprouts (recipe below).

Polenta will tighten up as it cools. To reheat, add a little water to it.

Ingredients for Balsamic Roasted Brussels Sprouts
12 brussels sprouts. Substitute with 12 broccoli florets or 18 white button mushrooms
3/4 tablespoon olive oil
1/2 tablespoon  balsamic vinegar
1 clove garlic, peeled. Optional
3 thyme sprigs. Optional
Salt
Cracked black pepper

Method
While the polenta is cooking, work on th roasted brussles sprouts.

Pre heat oven to 375f

Cut and discard the brussles sprouts stems. Peel away any yellow leaves. Cut each brussels sprout in half lengthwise.

Place brussles sprouts in a bowl with all other ingredients and toss well.

Spread out on a baking sheet lined with parchment paper. Make sure the brussels sprouts are in a single layer.

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.

If using broccoli or mushrooms follow the same method, but roast them in a 425f oven for about 20 minutes or till browned.

Serve hot with creamy polenta.

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Comments

comments

{ 14 comments… read them below or add one }

1 Deepti Pawar December 6, 2011 at 9:43 pm

Such a splendid way to use Brussels Sprouts. I’ve picked up a bunch of them and was thinking how to use ‘em up. Roasting sounds oh-so-right around this time of the year. I may team it up with some warm, creamy mushroom farfalle for lunch tomorrow. Yum-o!

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2 Shema George December 7, 2011 at 12:22 am

Interesting combo Sala! Will try this one out…

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3 Vegetarian December 7, 2011 at 12:55 am

looks yummy and delicious! thanks for the great recipe!

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4 Nishi December 7, 2011 at 2:53 am

What a simple yet wholesome recipe. I have never tasted brussel sprouts. If I do, I wanna try your recipe :)

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5 katinka day December 7, 2011 at 7:14 am

Mmmm this looks so delicious – such a nice combination of foods! I have been meaning to get over my childhood dislike of brussel sprouts so this may be a good start!

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6 Shannon December 7, 2011 at 7:28 am

I recently learned that I don’t hate brussel sprouts, but actually love them! This has been my favorite was to prepare them so far.

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7 robyn December 7, 2011 at 10:01 am

I just love your pictures! Just picked up a pkg of brussel sprouts(love)…I thought the parmasen was coconut till I read thru(lol)

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8 Xiaolu/6Bittersweets December 7, 2011 at 3:55 pm

I think the lighting looks great as well as the dish. I’ve eaten great brussels sprout dishes before but can’t seem to make it well at home. Maybe this will be my lucky break :) .

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9 Katherine Martinelli December 8, 2011 at 2:35 am

Oh yum. I love Brussels sprouts and it’s probably one of the things I miss most about the US!! I also love polenta cooked in cream and broth – this is so up my alley!!

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10 Laavanya December 8, 2011 at 10:04 am

That looks soo good.. i’ve never tried this before but can’t wait to.

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11 Margaret Murphy Tripp December 8, 2011 at 5:06 pm

I just saw your post over on 6 Bittersweets and fell in love with the coconut rice. You seem to have struck a nerve here too…because brussel sprouts are my favorite vegetable. I can just imagine how comforting this meal is! Your photos are very beautiful. Happy to have found your blog!

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12 Tammy @ Skinny Mom's Kitchen January 5, 2012 at 9:49 am

I found your website searching for a balsamic brussel sprouts recipe. Yours looks fantastic!! I am going to make these tonight. I have been looking for more vegetarian recipes so I am really happy to have come across your site. Thanks!

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13 Kait January 25, 2012 at 3:07 pm

This sounds so good, I am def going to have to try this and just use some vegan alternatives for the milk, butter, and cheese…YUMMY!

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14 Sarah November 21, 2012 at 10:31 am

We’ve made this twice now and it’s become our go-to clean out the fridge recipe! Roasted cauliflower works great here too. Thanks a lot!

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