Saturday, July 14, 2012

soft polenta

I had never even heard about polenta until couple of years ago when food network's Alton Brown ran an episode about it. I was looking for more recipes to try and I stumbled upon this. This is a sure winner. Thank you ET for this wonderful recipe!

1/2 cup polenta (I use whole grain)
2 cups water
1 tb spoon olive oil/butter
salt and pepper to season
roasted brussel sprouts (with olive oil.salt and pepper)
1 tb spoon grated parmigiano- reggiano (optional)

Bring water to boil. Add butter/oil, and the polenta slowly, continuously whisking to avoid lumps. Season with salt and pepper and cook over low heat until it starts to thicken (about 10-15 minutes), whisking every once in a while. 
           To roast the brussel sprouts, cut them in half and coat them with olive oil and salt,pepper. Roast on 350F for about 30 minutes or until fork tender.
          Top the cooked polenta with roasted brussel sprouts. Add parmigiano- reggiano and serve warm. Roasted eggplant is a good substitute for brussel sprouts.
          This makes 2 decent sized servings.

1 comment:

  1. Glad you liked it! Look forward to your other ideas for topping polenta.