Cheesy Fried Polenta
Ingredients
Polenta
-
5
cups
water
-
1
teaspoon
salt
-
1 ¼
cups
polenta
-
½
pound
brie
-
4
ounces
blue cheese or parmesan cheese
-
1
tablespoon
fresh sage
-
2
tablespoons
butter
-
2
cups
flour
-
to taste
pepper
Pan Roasted Brussels Sprouts
-
2
tablespoons
olive oil
-
1 ½
pounds
brussels sprouts
-
2
tablespoons
pine nuts
-
½
cup
balsamic vinegar
-
½
cup
pomegranate juice
-
1
tablespoon
honey
-
½
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 pepper flakes
Instructions
- Boil water in a saucepan, then whisk in polenta and cook until thick.
- Stir in brie, blue cheese or parmesan, and butter until melted and smooth.
- Pour polenta into a greased baking dish and refrigerate until set.
- Preheat oven to 325°F and prepare the garlic oil by baking garlic with olive oil, sage, thyme, and red pepper until caramelized.
- Sauté brussels sprouts in olive oil until golden, then add pine nuts and seasonings.
- Add balsamic vinegar, pomegranate juice, and honey to the brussels sprouts and cook until glazed.
- Cut the chilled polenta into squares, coat with flour, and fry until golden brown.
- Serve fried polenta topped with brussels sprouts and drizzle with garlic sage oil.
Nutrition Facts (estimated)
Servings
6
Calories
1859
Total fat
120g
Total carbohydrates
150g
Total protein
50g
Sodium
500mg
Cholesterol
80mg
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