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Balsamic Brussels Sprouts with a Creamy Goat Cheese Polenta (Gluten free)

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  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Pant-based

This creamy goat cheese polenta served with balsamic Brussels sprouts make a comforting vegetarian winter dish. Naturally gluten free, it is bursting with sweet and savory flavors.

Ingredients

Scale

For the polenta with goat cheese:

  • 1 1/2 cup (350 ml) water
  • 1 1/2 cups (350 ml) milk
  • 1 cup (120g) coarse cornmeal
  • 2 Tablespoons (30g) butter
  • 4 oz (115g) goat cheese
  • Salt and pepper

For the brussels sprouts:

  • 1 1/2 lbs (1kg) brussels sprouts
  • 1/2 red onion, sliced
  • 2 Tablespoons (30 ml) olive oil
  • Salt and pepper

For the balsamic reduction:

  • 1/2 cup (120g) balsamic vinegar
  • 1/4 cup honey
  • 1 Tablespoon Dijon mustard
  • Salt and pepper

Instructions

  1. For the polenta: in a medium saucepan, bring water and milk to a low boil. Whisk in the polenta and cook 15-20 minutes until thickened, stirring often. Stir in the butter and goat cheese, season with salt and pepper. Set aside and keep warm.
  2. Preheat oven to 400°F (200°C) and line a baking pan with parchment paper.
  3. Place the brussels sprouts in a large bowl, cutting the bigger ones in half. Add the red onions, then pour the olive oil. Season with salt and pepper, and toss well.
  4. Spread the mixture evenly onto a baking sheet and bake for about 20-30 minutes, tossing once. The brussels sprouts are ready when they are fork tender and slightly roasted.
  5. Meanwhile, prepare the balsamic reduction: in a small saucepan, whisk together balsamic vinegar, honey, dijon mustard, salt and pepper. Cook until the balsamic thickens and look syrupy.
  6. Remove the baking pan from the oven, drizzle the balsamic sauce over, and toss well. Serve the creamy goat cheese polenta withe the balsamic roasted brussels sprouts and enjoy!

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