Polenta with Brussels Sprouts & Bacon
Here’s a colorful, fall-centric preparation. Brussels sprouts love a little char, so keep the heat high when you sauté them here.
Ingredients
Olive oil for baking dish
1 cup medium ground yellow cornmeal
4 cups water or unsalted chicken stock
1 tsp. salt
6 slices lean thick-cut bacon, cut into 1-inch-wide pieces
¼ cup finely chopped shallots
1½ pints Brussels sprouts, halved lengthwise and thinly sliced
1 large roasted red pepper, cored and sliced
4 tsp. balsamic vinegar
3 to 4 Tbsp. extra virgin olive oil
Salt and pepper
3 oz. crumbled sheep’s milk feta cheese, divided
Directions
Heat oven to 350 degrees. Oil a large baking dish. Add cornmeal, liquid and salt; stir briefly. Bake uncovered until most of the liquid is absorbed, about 35 minutes.
Meanwhile, cook bacon in a large skillet over medium flame. When it’s nearly crisp, add shallots and cook, stirring often, 2 to 3 minutes. Raise heat to high, add Brussels sprouts and cook, stirring often, until browned in areas and crisp-tender, 4 to 6 minutes. Stir in red peppers, vinegar, olive oil and salt and pepper to taste. Keep warm.
When polenta is mostly cooked, stir in two-thirds of the feta and return it to the oven for another 5 to 10 minutes. To serve, mound vegetables over polenta and sprinkle with remaining feta.
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