Creamy polenta with Brussels sprouts and beetroot
Those who prefer seasonal and regional foods probably dread winter as early as autumn. Local fruit is scarce, and when it comes to vegetables, we're mostly limited to tubers and root vegetables. Don't get us wrong – we LOVE potatoes and cabbage, but the variety of seasonal produce in summer is simply unbeatable.
- For the polenta:
- 130 g Polenta/Maisgrieß
- 250 ml plant-based cream
- 400 ml vegetable broth
- 1 tbsp yeast flakes
- Salt
- Pfeffer
- For the roasted vegetables:
- 200 g Brussels sprouts
- 1 large fresh beetroot
- 1 onion
- 3-4 sprigs of rosemary
- olive oil
- Salt
- Pfeffer
- For the herb oil:
- 10 g fresh parsley
- 5 g fresh basil
- 5 g fresh chives
- 50 ml olive oil
- 1 tbsp agave syrup
- 0.5 lemon (juice)
- Salt
- Pfeffer
- To serve:
- pine nuts
- Preheat the oven to 180°C (convection). Remove the outer leaves from the Brussels sprouts and trim the stems slightly. Wash the sprouts and halve them. Wash the beets and chop them into pieces about the same size as the Brussels sprout halves. Peel and quarter the onion.
- Spread the vegetables and rosemary on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 20–30 minutes at 180°C (convection oven) until the vegetables are easily pierced with a fork.
- For the herb oil, wash and roughly chop the parsley, basil, and chives. Place the olive oil, chopped herbs, agave syrup, and lemon juice in a tall container and blend. Season with salt and pepper and set aside.
- Roast pine nuts in a fat-free pan until golden brown.
- For the polenta, bring plant-based cream and vegetable broth to a boil in a saucepan. Stir in the cornmeal (polenta) and simmer over low heat according to the package instructions until the polenta is soft – this can take just a few minutes or 10 minutes or longer, depending on the type of polenta. Season the polenta with nutritional yeast, salt, and pepper.
- Serve the polenta with roasted vegetables, herb oil and pine nuts.
Speaking of beetroot: it plays a key role in today's dish. Joining it as a supporting act: Brussels sprouts. A daring combination, since neither is exactly known for its widespread popularity. But served with our creamy polenta and topped with herb oil and pine nuts, we'll win over even the biggest skeptics.
We roast both the Brussels sprouts and the onion in the oven, garnished with a little rosemary. To make our polenta truly creamy, we add a generous amount of plant-based cream to the pot. Instead of water, we use vegetable broth and then season the polenta with nutritional yeast. The dish is topped with a quick herb-infused oil made in a blender and toasted pine nuts. Delicious! And with that, a warm welcome to Team Brussels Sprouts.
