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Creamy Began Polenta With Balsamic 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, comforting meal for cool fall evenings.
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Equipment
Ingredients
Creamy Polenta
- 4 cups veggie broth
- 4 cups water
- 2 teaspoons Bragg liquid aminos
- ½ cup nutritional yeast
- 2 cups polenta cornmeal
Brussels Sprouts
- 1 ½ pounds brussels sprouts, trimmed and cut in half
- 1 large yellow onion
- 5 tablespoons balsamic vinegar
- â…“ cup water
- cracked pepper
Instructions
- Pour the water and veggie broth into a saucepan and bring to a boil.
- Stir in the Braggs and nutritional yeast.
- Once it comes to a boil, lower the temperature to medium.
- Slowly stir in the polenta while whisking.
- Continue to whisk every couple minutes for about 15 minutes.
- 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.
- 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.
- 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.
- Cook until the brussels sprouts are cooked to your preferred softness.
- To serve, place a large ladle of polenta in a bowl and top with a generous scoop of the brussels sprout mixture.
Notes
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.
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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Nutrition info
Calories: 295kcalCarbohydrates: 56gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 43mgPotassium: 727mgFiber: 11gSugar: 7gVitamin A: 855IUVitamin C: 98mgCalcium: 64mgIron: 4mg
1 comment
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.