Welcome to a delightful culinary journey to Northern Italy with a modern twist! Polenta, a humble yet incredibly versatile dish made from corn grits, has been a staple of comfort for generations. Traditionally served as a creamy porridge, we're taking it a step further. In this recipe, we'll transform it into crispy, golden-fried cakes and pair them with a vibrant, creamy Brussels sprout sauce. This elegant dish is surprisingly easy to make and is perfect for a cozy weeknight dinner or impressing guests.
Polenta with Brussels Sprout Sauce
Ingredients for Polenta with Brussels Sprout Sauce
- 220 g corn grits
- 1 L water
- 30 g rolled oats
- 200 g Brussels sprouts
- 15 g all-purpose flour
- 30 g smetana (or high-fat sour cream)
- 1 bouillon cube
- 15 g butter
How to Make Polenta with Brussels Sprout Sauce
Slowly pour the corn grits into salted boiling water in a thin stream, stirring the water with a wooden spatula. Once all the grits are in the pot, bring the mixture to a boil and reduce the heat. I recommend covering the polenta with a lid and stirring it occasionally, scraping the bottom. Polenta is very thick and can splatter as it boils, so protect your hands and eyes! Cook the polenta for 30 minutes.
Pouring corn grits into boiling water
Grease a cutting board or tray with vegetable oil and spread the cooked polenta on it in a layer about 1.5 centimeters (about 0.6 inches) thick. Smooth it out carefully and leave it to cool for 20 minutes.
Spreading the cooked polenta to cool
You can cut the cooled polenta into any geometric shape you like. Use a culinary ring to cut round patties, slice it into perfect diamonds or squares, or use large cookie cutters to create various figures. Set polenta holds its shape very well. I usually cut it with a small culinary ring.
Shaping the cooled polenta
Coat the polenta patties in rolled oats on both sides. You can substitute the rolled oats with any other type, as long as they are quick-cooking.
Coating the polenta in rolled oats on both sides
Fry the polenta in preheated oil. It’s enough to fry the patties for 3-4 minutes on each side.
Frying the polenta in oil
Making the Brussels Sprout Sauce
Finely chop the Brussels sprouts, cover them with a small amount of water, and add salt. Cook for 10-12 minutes until the Brussels sprouts are tender. Be careful not to overcook them, as they will lose their bright green color, and the sauce will turn brownish. Then, blend the sprouts with the vegetable broth until smooth.
Blending the boiled Brussels sprouts
Add the all-purpose flour to the blended sprouts, mix the sauce with a whisk, and add a small piece of butter and a chicken or meat bouillon cube. Place the sauce over low heat. Bring to a boil, stirring with a whisk. Once the sauce has thickened, add the smetana (a high-fat sour cream), return it to low heat, and cook for another 5 minutes.
Heating the sauce while adding ingredients and stirring constantly
Pour the green Brussels sprout sauce into plates, place the fried polenta patties on top, and garnish the dish with fresh parsley. Enjoy your meal!
The Polenta with Brussels Sprout Sauce is ready
And there you have it—a beautiful and satisfying meal that brings together rustic Italian charm and fresh, modern flavors. The crispy exterior of the polenta cakes combined with the creamy, savory sauce creates a truly memorable texture and taste. Feel free to experiment by adding a sprinkle of Parmesan cheese or a pinch of red pepper flakes to the sauce for an extra kick. This dish is best served warm, right off the stove. We hope you enjoy every bite of this comforting creation. Happy cooking!
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