Polenta with Brussels sprouts sauce is a hearty, nutritious meal of corn grits or flour, originally from the north of Italy. In our latitudes, this corn porridge is better known as mamaliga. It is very simple to cook corn grits, it does not require any professional skills. It is important not to leave the pan with polenta unattended and mix it more often. Eat polenta both hot and cold. And polenta is fried in butter, seasoned with various sauces and even make puff vegetable cakes. Bright, yellow cake looks very appetizing and well preserved in the refrigerator for several days.
If you make a lot of polenta, cut it into small portions, wrap it in plastic wrap and put 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 grams of oatmeal;
- 200 g of Brussels sprouts;
- 15 g wheat flour;
- 30 g fat sour cream;
- 1 bouillon cube;
- 15 g butter.
Method of cooking polenta with Brussels sprouts sauce
In salty boiling water we pour cornmeal in a thin stream, stirring the water with a wooden spatula. As soon as all the grain is in the pan, bring the mass to a boil, reduce the fire. I advise you to cover the polenta with a lid, and sometimes mix it up, lifting it from the bottom. Polenta is very thick, when boiling, splashes form, so take care of your hands and eyes! Cooking polenta for 30 minutes.
We chop a cutting board or tray with vegetable oil, spread a layer of ready polenta on it, about 1.5 centimeters thick. Carefully level and leave for 20 minutes to cool.
Absolutely any geometric shapes can be given to cooled polente. You can cut round cakes with a culinary ring, cut regular rhombuses or squares, you can use large shapes for cookies and make various figures. Frozen polenta is very well molded. I usually cut it with a small cooking ring.
Slices of polenta are rolled in oatmeal on both sides. You can replace the oatmeal with any other, if only they were from the fast cooking 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, pour in a small amount of water, add salt. Cook for 10-12 minutes until the Brussels sprouts are soft. It can not be digested, as the bright green color disappears, and the sauce will turn brown. Then chop the cabbage with a blender together with vegetable broth.
Add wheat flour to chopped cabbage, mix the sauce with a whisk, put a small piece of butter, a cube of chicken or meat broth. Put the sauce on a small fire. Stirring with a whisk, until boiling. Put thick sour cream in thickened sauce, re-send to a small fire, cook another 5 minutes.
Pour the green sauce with Brussels sprouts in the plates, put the fried polenta cakes on top, decorate the dish with green parsley. Enjoy your meal!
