The best thing about polenta is that it pairs well with pretty much anything you put in it, around it, or on top of it. The addition of pumpkin and spice to this polenta is a tad non-traditional, but it’s incredible just the same. The roasted Brussels sprouts topping adds depth, texture, and a rustic flare and flavor.
Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022)
Ingredients
Ingredients
Roasted Brussels Sprouts
2 Tbsp
coconut nectar or maple syrup
2 Tbsp
Dijon mustard
2 Tbsp
coconut aminos or low-sodium soy sauce
1 pound
Brussels sprouts, quartered
Polenta
2 cups
water
1 cup
unsweetened plant-based milk
1 cup
polenta
¾ cup
pumpkin puree
3 Tbsp
mellow white miso paste
1 Tbsp
coconut nectar or maple syrup
1 tsp
ground cinnamon
Instructions
Instructions
Brussels sprouts
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
2. Add the coconut nectar, mustard, and coconut aminos to a medium bowl and whisk to combine. Arrange the Brussels sprouts on the prepared baking sheet in an even layer, drizzle the dressing, and toss to combine.
3. Roast the Brussels sprouts until they are a light golden brown, about 30 minutes.
Polenta
1. Add the water and plant-based milk to a medium pot. Bring to a boil over medium heat.
2. Add the polenta and whisk to incorporate, then reduce the heat and add the pumpkin, miso, coconut nectar, and cinnamon.
3. Stir frequently until all the liquid is absorbed, about 12 minutes.
4. Serve immediately and top each serving with the roasted Brussels sprouts.
