halfbakedharvest3.8
Cheesy Fried Polenta w/Pan Roasted Balsamic Brussels Sprouts + Roasted Garlic Sage Oil.
This cheesy, creamy, crispy meal is so tasty
👥 6 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●pan
- ●baking dish
- ●spatula
- ●strainer
- ●oven
- ●skillet
- ●knife
- ●pot
📝 Preparation Steps
1
To make the polenta. Pour the water into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to ⏱️ 20 minutes. Stir in the brie, blue cheese or parmesan cheese, and butter, season with salt and pepper. Stir until the cheese is melted and the polenta is creamy and smooth.
water5 cupsblue cheese or parmesan cheese (crumbled or grated (I used a mix of both)*)4 ouncesbutter2 tablespoonssalt1 teaspoonteaspoon salt and pepper1/2pepper (to taste)
2
Grease an 8 or 9 inch square baking dish. Pour the hot polenta into the prepared pan and smooth the top with a rubber spatula. Let cool slightly, then cover and refrigerate until cold and set, at least ⏱️ 1 hour or up to 3 days.
3
Meanwhile preheat the oven to 325 degrees F. To make the oil, slice the tops off the garlic and place the garlic cut side down in a 9x13 inch or slightly smaller baking dish. Pour the olive oil over the garlic. Add the sage, thyme and crushed red pepper. Cover the dish tightly with foil and bake for ⏱️ 45 minutes or until the garlic is caramelized and flavorful. Pour the oil through a fine mesh strainer. Store in a glass jar or glass container for up to 1 month. Save the roasted garlic for another cooking use (or uses!) and the sage for topping this dish.
olive oil4 cupsfresh sage (chopped)1 tablespoonlarge bunch fresh sage1pepper (to taste)teaspoon salt and pepper1/2
4
To make the brussels sprouts, heat a large skillet over medium heat, add the oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to ⏱️ 10 minutes. Add the pine nuts and cook ⏱️ 1 minute more. Season with salt and pepper, to taste. Reduce the heat and slowly pour in the balsamic vinegar, pomegranate juice and honey. Cook ⏱️ 2-3 minutes or until the balsamic glazes the brussels sprouts. Add the pomegranate arils and cook another minute. Remove from the heat, but keep warm.
pine nuts2 tablespoonssalt1 teaspoonteaspoon salt and pepper1/2pepper (to taste)honey1 tablespoon
5
To fry the polenta, use a sharp knife and cut the polenta into 9 squares. Toss them gently with the flour, making sure all sides are coated in flour.
flour2 cups
6
Add the oil to a large pot and heat to 375 degree F. Add the polenta two at a time and fry, turning occasionally with a slotted spoon or tongs, until golden brown, 4 to ⏱️ 6 minutes. Transfer to paper towels to drain.
7
To serve, divide the brussels sprouts among plates. Add a square of fried polenta. Top with sage, drizzle with roasted garlic oil. Eat immediately!
fresh sage (chopped)1 tablespoonlarge bunch fresh sage1
Nutrition Facts
calories
1859 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
6 g
sugar Content
11 g
sodium Content
1169 mg
protein Content
23 g
cholesterol Content
62 mg
carbohydrate Content
79 g
saturated Fat Content
15 g
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