Polenta with Brussels Sprouts and Mushrooms is an elegant meal that’s also uber comforting. This quick polenta recipe can easily be converted to vegetarian.
Polenta with Brussels sprouts is an unexpected combination that just works!
This meal is a wonderful mix of different textures, from the creamy polenta to meaty mushrooms and crunchy bacon. I love to use baby sprouts when I can find them, they’re extra sweet and tender.
Love Brussels sprouts like I do? Try these other sprout recipes from the archives ~
- Cheesy Brussels Sprout Dip
- Maple Candies Brussels Sprouts with Bacon
- Creamed Brussels Sprouts
- Brussels Sprout Soup
Polenta with Brussels Sprouts and Mushrooms
- 1 lb Brussel's sprouts trimmed and halved
- 4 slices bacon, chopped
- olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 6 ounces baby portobello mushrooms, sliced
- chopped parsley
- grated Parmesan or Romano cheese
- 1 cup yellow cornmeal
- 2 cups chicken stock
- 1 cup whole milk
- 1/2 cup grated Parmesan or Romano cheese
- 2 Tbsp butter
- salt and fresh cracked black pepper
- preheat oven to 400F
- Spread out the bacon pieces on a baking sheet and roast for about 5 minutes until it’s crisp and the fat has rendered. Remove the bacon and set aside, but leave the fat. Put the Brussels sprouts on the pan and toss with a little olive oil and the bacon fat. Roast for 10 minutes, stirring once or twice.
- Add the mushrooms, garlic and shallots, salt and pepper to the pan and roast for another 10 minutes, stirring once or twice, until the sprouts are just tender.
- Meanwhile make the polenta: put the corn meal in a pot set on medium high heat. Whisk in the stock and milk while heating to a boil, stirring often. Then reduce the heat and simmer for about 5 to 10 minutes until the polenta is thick. Finish with two tablespoons of butter, and the cheese, stirring until melted and check the seasoning. If the polenta gets too thick you can always add more stock or milk. You’re aiming for the consistency of oatmeal.
- Ladle the polenta into bowls and top with the Brussels sprouts and mushrooms. Garnish with parsley and grated cheese.
Instead of roasting the shallot, garlic and mushrooms in the oven with the sprouts, put them in a pan with a tablespoon of olive oil and a tablespoon of butter and saute on medium heat for 5 to 7 minutes. When the mushrooms are browned, deglaze the pan with the wine, and then add the stock. Cook on high to reduce the stock a bit. Then add the sprouts and bacon, heat through and finish the sauce with 1 Tbsp of butter. Check the seasonings. Spoon over the polenta and finish as before. I think I would prefer this way because the little bit of sauce would be nice with the polenta. Leave out the bacon and replace chicken stock with vegetable stock for a vegetarian dish.