Creamy Vegan Polenta with Balsamic Glazed Brussels Sprouts

by Jill Dalton

Brussels Sprouts are in season and it is a perfect time to experiment with some new and interesting flavor combinations. Creamy polenta is a perfect pairing with brussels sprouts that are cooked with onions and balsamic vinegar making a filling, comforting meal for cool fall evenings.

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Creamy Polenta with Glazed Brussels Sprouts

Brussels Sprouts are in season and it is a perfect time to experiment with some new and interesting flavor combinations. Creamy polenta is a perfect pairing with brussels sprouts that are cooked with onions and balsamic vinegar making a filling,… Mains Creamy Vegan Polenta with Balsamic Glazed Brussels Sprouts European Print Recipe
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.4/5
( 5 voted )

Ingredients

Creamy Polenta
4 cups veggie broth
4 cups water
2 teaspoons Braggs Liquid Aminos
!/2 cup nutritional yeast
2 cups polenta cornmeal

Brussels Sprouts
1 1/2 pounds brussels sprouts, trimmed and cut in half
1 large yellow onion
5 tablespoons balsamic vinegar
1/3 cup water
pepper to taste

Instructions

  1. Pour the water and veggie broth into a saucepan and bring to a boil.
  2. Stir in the Braggs and nutritional yeast.
  3. Once it comes to a boil, lower the temperature to medium.
  4. Slowly stir in the polenta while whisking.
  5. Continue to whisk every couple minutes for about 15 minutes.
  6. Add the onions, 3 tablespoons of the balsamic vinegar and a couple tablespoons of water to a large frying pan and cook on medium high until caramelized, about 10 minutes.
  7. Add the brussels sprouts, the remaining 2 tablespoons of vinegar and 1/3 cup of water to the pan with the onions, stir and cover with a lid.
  8. Continue to cook for at least 10 minutes, stirring  every few minutes and adding a little more water if necessary to keep it from sticking.
  9. Cook until the brussels sprouts are cooked to your preferred softness.
  10. To serve, place a large ladle of polenta in a bowl and top with a generous scoop of the brussels sprout mixture.

Tip for leftovers:
There will be plenty of polenta left. Put the remaining polenta into a rectangular storage container or bread pan and place in the fridge. It will become a firm "loaf" that can be used for other meals by slicing pieces off of the "loaf" and baked on a parchment lined baking tray or fried in a nonstick pan and then topped with marinara sauce or my delicious mushroom gravy.
 

 

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1 comment

Dick Wright November 8, 2020 - 3:46 pm

Jill, tried this recipe and loved the flavor, however, as in so many recipes I’ve made with brussels, they never get tender, even after extended cooking time. My wife and I love brussels, but 99% of the time we steam them to get them tender. Next time I will steam them until al dente then glaze them.

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