Polenta with Brussels Sprouts and Mushrooms

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I saw this recipe in the October issue of More Magazine.  I cut it out and it’s been top of my heap of things to make ever since, but I’ve only just gotten around to it.  I added some bacon and shallots to the Brussels sprouts, as well as some cheese and chicken stock to the polenta.  It’s really good.

Polenta with Brussels Sprouts and Mushrooms   ~~~ adapted from More Magazine
oven to 400
serves 4

1 pound Brussels sprouts, trimmed and halved
4 slices bacon, chopped
olive oil
1 shallot, sliced
2 cloves garlic, sliced
6 oz baby portobello mushrooms, sliced
parsley for garnish
grated Parmesan or Romano for garnish

For the polenta:
1 cup yellow corn meal
2 cups chicken stock
1 cup whole milk
1/2 cup grated Parmesan, or Romano cheese 
2 Tbsp butter
salt and pepper 

(leave out the bacon and replace chicken stock with vegetable stock for a vegetarian dish)

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.

Note:  This dish earns high marks from me, I will make it again, but it does not have a sauce.  If you would prefer a sauce, use this alternate method: (you will need an extra 1/2 cup of stock, a little more butter, and 1/4 cup of sherry, Marsala, or white wine)
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.


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    Leave a Reply

  • Reply
    Jes Konrath
    November 16, 2012 at 12:51 am

    This IS so good. No sauce is necessary. I added an extra tablespoon of butter and eyeballed a LOT of cheese and the polenta turned out terrific! I would highly recommend this. The bacon adds to it but not that much so this is a hearty veggie dish to serve to your veggie friends!

  • Reply
    September 28, 2012 at 12:42 pm

    That looks delicious! I think I should try it this weekend!

  • Reply
    March 4, 2012 at 9:38 pm

    I made this last night with goat cheese in place of parmesan. SO delicious.

  • Reply
    November 22, 2011 at 7:33 pm

    I love polenta as well, and have been topping it with mushrooms and kale lately. I’ll have to give the brussels sprouts a shot! looks absolutely delicious. gorgeous photos.

  • Reply
    Mushrooms Canada
    November 22, 2011 at 2:32 pm

    I can’t say “no” to a dish that has mushrooms, bacon & brussels sprouts! Thanks for sharing, it looks delicious.
    – Brittany

  • Reply
    November 21, 2011 at 9:59 pm

    Beautiful! From the making to the dish. Thank you for taking the effort of shooting the photos while cooking!

  • Reply
    November 21, 2011 at 11:52 am

    Sure don’t need a sauce with this, Sue. I love this combination. Every single ingredient is perfect!

  • Reply
    Jesica @ Pencil Kitchen
    November 21, 2011 at 2:30 am

    Polenta, crispy salty bacon, bitter brussels and aromatic mushrooms. Just brilliant!

  • Reply
    November 21, 2011 at 3:53 am

    Love, love, love the plate too!!

  • Reply
    November 20, 2011 at 6:38 pm

    omg…i love soft polenta…and sprouts and mushrooms and pancetta…this is such a fab dish!! perfect as always x

  • Reply
    November 20, 2011 at 3:37 pm

    Ugghhh, hate spell check on my iPad. ;)

  • Reply
    November 20, 2011 at 3:35 pm

    I found your bloc thru foodepix. I love your additions to this dish and am bookmarking it to make next week. I love Brussels. Would love for u to follow me back. Look forward to more of your posts.

  • Reply
    From Beyond My Kitchen Window
    November 20, 2011 at 6:58 pm

    Give me a spoon and let me at this dish. Everything about this is appealing. Mouthwatering photos!

  • Reply
    Hungry Dog
    November 20, 2011 at 5:57 pm

    What a beautiful and elegant dish. I really love your photographs, I know I’ve said that before, but they are so lovely I had to say it again. Enjoy your sunday!

  • Reply
    Yummy Mummy
    November 20, 2011 at 5:24 pm

    I am in love with all of these ingredients. My 4 year old always asks for Brussels sprouts for dinner, I’ll have to make this. Yum!

  • Reply
    Heather @ girlichef.com
    November 20, 2011 at 2:07 pm

    Oh my gosh, this sounds awesome. I think I would go with the sauce, as well. Brussels Sprouts are still something I’m trying to “convince” the rest of the family on. But I’d scale it down just so I could eat it!

  • Reply
    November 20, 2011 at 1:56 pm

    Oh my goodness, those mushrooms look divine! I tried brussels sprouts again last week and still didn’t care for them. I need to try roasting them now and see if that makes a difference. I want to like them, I really do!