Table of contents:
- Ingredients for polenta with Brussels sprouts sauce
- Method for making polenta with Brussels sprouts sauce
Video: Polenta With Brussels Sprouts Sauce. Step-by-step Recipe With Photo
Polenta with Brussels Sprouts Sauce is a hearty, nutritious dish made from cornmeal or flour, native to northern Italy. In our latitudes, this corn porridge is better known as hominy. Cooking corn grits is very simple, it does not require any professional skills. It is important not to leave the polenta pot unattended and stir it frequently. Polenta is eaten both hot and cold. Polenta is also fried in oil, seasoned with various sauces, and even puff vegetable cakes are made. The bright, yellow cake looks very appetizing and keeps well in the refrigerator for several days.
If you are making a lot of polenta, cut it into small portions, wrap it in plastic wrap and place it in the freezer. Frozen polenta can be fried in oil and seasoned with any sauce.
- Cooking time: 1 hour
- Servings: 4
Ingredients for polenta with Brussels sprouts sauce
- 220 g of corn grits;
- 1 liter of water;
- 30 g oatmeal;
- 200 g brussels sprouts;
- 15 g wheat flour;
- 30 g fat sour cream;
- 1 bouillon cube;
- 15 g butter.
Method for making polenta with Brussels sprouts sauce
Pour corn grits into salted boiling water in a thin stream, stirring the water with a wooden spatula. As soon as all the cereals are in the pan, bring the mass to a boil, reduce the heat. I advise you to cover the polenta with a lid, and sometimes stir it while lifting it from the bottom. Polenta is very thick and splashes when boiled, so take care of your hands and eyes! Cooking polenta for 30 minutes.
Grease a cutting board or tray with vegetable oil, spread a layer of finished polenta on it, about 1.5 centimeters thick. Gently level and leave to cool for 20 minutes.
The cooled polenta can be given absolutely any geometric shape. You can cut round cakes into a culinary ring, cut out regular diamonds or squares, you can use large cookie cutters and make a variety of figurines. Solidified polenta molds very well. I usually cut it into a small culinary ring.
Roll the polenta cakes in oatmeal on both sides. You can replace oatmeal with any other, as long as they are from the instant series.
Fry the polenta in hot oil. It is enough to fry the cakes for 3-4 minutes on each side.
Cooking Brussels sprouts sauce
Finely chop the Brussels sprouts, fill with a little water, add salt. Cook for 10-12 minutes, until Brussels sprouts are tender. It is impossible to digest it, since the bright green color will disappear, and the sauce will turn out brown. Then grind the cabbage with a blender along with the vegetable broth.
Add wheat flour to the chopped cabbage, mix the sauce with a whisk, put a small piece of butter, a cube of chicken or meat broth. We put the sauce on a low heat. Bring, stirring with a whisk, to a boil. Put fat sour cream in the thickened sauce, put it back on a small fire, cook for another 5 minutes.
Pour green sauce with Brussels sprouts into plates, put fried polenta flat cakes on top, decorate the dish with green parsley. Bon Appetit!