The Whole Food Plant Based Cooking Show
Creamy Began Polenta With Balsamic Glazed Brussels Sprouts
Calories: 295kcal
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
- ⅓ 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
Calories: 295kcal | Carbohydrates: 56g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 43mg | Potassium: 727mg | Fiber: 11g | Sugar: 7g | Vitamin A: 855IU | Vitamin C: 98mg | Calcium: 64mg | Iron: 4mg
