Roasted Brussels sprouts with polenta
Ingredients
for 4 person
| 250 g | coarsely ground polenta (Bramata) |
| 1 ¼ litre | vegetable bouillon, boiling |
| 80 g | grated Parmesan |
| 30 g | butter |
| ¼ tsp | garam masala |
| salt and pepper to taste |
| 400 g | Brussels sprouts, cut in half |
| 1 tbsp | olive oil |
| ½ tbsp | liquid honey |
| ½ tbsp | thyme leaf |
| 1 tsp | garam masala |
| ½ tsp | salt |
| a little | pepper |
| 40 g | salted, roasted almonds, coarsely chopped |
How it's done
Polenta
Gradually stir the polenta into the boiling stock. Reduce the heat, simmer for approx. 40 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the cheese and butter, season.
Brussels sprouts
Mix the sprouts with all the other ingredients in a bowl, spread on a baking tray lined with baking paper.
To roast
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, serve with the polenta, sprinkle with the almonds.
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