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Cheesy Fried Polenta with Balsamic Brussels Sprouts - (Free Recipe below)

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Polebrusspr - Recipes
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1.00 LBS
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Cheesy Fried Polenta w/Pan Roasted Balsamic Brussels Sprouts + Roasted Garlic Sage Oil.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 15 minutes

Serving Size: 6 WITH EXTRA ROASTED GARLIC OIL

 

Ingredients

Polenta
5 cups water
1 teaspoon salt
1 1/4 cups polenta
1/2 pound brie, shredded or cubed*
4 ounces blue cheese or parmesan cheese, crumbled or grated (I used a mix of both)*
1 tablespoon fresh sage, chopped
2 tablespoons butter, (sub coconut oil for vegan version)
2 cups flour (use gluten free flour if needed)
pepper, to taste
Pan Roasted Brussels Sprouts
2 tablespoons olive oil
1 1/2 pounds brussels spouts, halved
2 tablespoons pine nuts
1/2 cup balsamic vinegar
1/2 cup pomegranate juice
1 tablespoon honey
1/2 teaspoon salt and pepper
arils from one pomegranate (optional)
Roasted Garlic Sage Oil
4 cups olive oil
4 heads garlic
1 large bunch fresh sage
2 sprigs fresh thyme
1 teaspoon crushed red peper flakes

Instructions

  1. To make the polenta. Pour the water into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Stir in the brie, blue cheese or parmesan cheese, and butter, season with salt and pepper. Stir until the cheese is melted and the polenta is creamy and smooth.
  2. Grease an 8 or 9 inch square baking dish. Pour the hot polenta into the prepared pan and smooth the top with a rubber spatula. Let cool slightly, then cover and refrigerate until cold and set, at least 1 hour or up to 3 days.
  3. Meanwhile preheat the oven to 325 degrees F. To make the oil, slice the tops off the garlic and place the garlic cut side down in a 9x13 inch or slightly smaller baking dish. Pour the olive oil over the garlic. Add the sage, thyme and crushed red pepper. Cover the dish tightly with foil and bake for 45 minutes or until the garlic is caramelized and flavorful. Pour the oil through a fine mesh strainer. Store in a glass jar or glass container for up to 1 month. Save the roasted garlic for another cooking use (or uses!) and the sage for topping this dish.
  4. To make the brussels sprouts, heat a large skillet over medium heat, add the oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Add the pine nuts and cook 1 minute more. Season with salt and pepper, to taste. Reduce the heat and slowly pour in the balsamic vinegar, pomegranate juice and honey. Cook 2-3 minutes or until the balsamic glazes the brussels sprouts. Add the pomegranate arils and cook another minute. Remove from the heat, but keep warm.
  5. To fry the polenta, use a sharp knife and cut the polenta into 9 squares. Toss them gently with the flour, making sure all sides are coated in flour.
  6. Add the oil to a large pot and heat to 375 degree F. Add the polenta two at a time and fry, turning occasionally with a slotted spoon or tongs, until golden brown, 4 to 6 minutes. Transfer to paper towels to drain.
  7. To serve, divide the brussels sprouts among plates. Add a square of fried polenta. Top with sage, drizzle with roasted garlic oil. Eat immediately!

Tieghan Says:

*For a vegan friendly version, you can leave the cheese out completely or use your favorite vegan melting cheese.

**To make this more of a balanced meal, I like to add a fried egg.