Creamy Polenta with Roasted Brussels Sprouts

Ingredients

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 lb (450g) Brussels sprouts, halved 1 lb (450g) Brussels sprouts, halved
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 52g, 5g
• Protein: 9g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 425°F (220°C).
2. 2.
   In a large pot, bring the vegetable broth to a boil.
3. 3.
   Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
4. 4.
   Reduce the heat to low and simmer the polenta for 20-25 minutes, stirring occasionally, until thickened.
5. 5.
   Meanwhile, toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
6. 6.
   Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are caramelized and tender.
7. 7.
   Once the polenta is cooked, remove it from the heat and let it rest for a few minutes.
8. 8.
   Serve the polenta in bowls, topped with the roasted Brussels sprouts.
9. 9.
   Drizzle with olive oil and sprinkle with grated Parmesan cheese.
10. 10.
    Enjoy while warm.

Treat your ingredients with care...

• Cornmeal — Make sure to whisk the cornmeal into the broth slowly to avoid lumps and achieve a smooth consistency.
• Brussels sprouts — Toss the Brussels sprouts with olive oil, salt, and pepper to evenly coat them before roasting. This will help them caramelize and develop a delicious flavor.

Tips & Tricks

• For extra creaminess, stir in a knob of butter or a splash of heavy cream into the polenta before serving.
• Experiment with different toppings such as crispy bacon or sautéed mushrooms for added flavor.
• If you prefer a more intense flavor, sprinkle some balsamic glaze over the roasted Brussels sprouts before serving.
• Leftover polenta can be refrigerated and reheated the next day. Simply add a splash of water or broth while reheating to restore its creamy texture.
• To save time, you can use instant polenta instead of traditional cornmeal. Just follow the package instructions for cooking.

Serving advice

Serve the creamy polenta with roasted Brussels sprouts as a main course for a satisfying vegetarian meal. Pair it with a fresh green salad or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil over the dish just before serving. Sprinkle some freshly chopped parsley or thyme leaves on top for a pop of color.