Cheesy Fried Polenta w/Pan Roasted Balsamic Brussels Sprouts + Roasted Garlic Sage Oil.
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Half Baked Harvest · by Tieghan Gerard★ 3.8 (14)

Cheesy Fried Polenta w/Pan Roasted Balsamic Brussels Sprouts + Roasted Garlic Sage Oil.

NUTRITION · PER SERVING135M COOK
CAL 99%·PRO 53%
CARBS 91G18% OF CAL
10G FIBER3G ADDED10G INTRINSIC68G OTHER13G TOTAL SUGAR
FAT 171G78% OF CAL
32G SAT140G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy fried polenta topped with creamy cheese, pan-roasted Brussels sprouts, and garlic sage oil. Rich, textured, and elegant.

mainamericanvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 5 cups water
  • 1 teaspoon salt
  • 1 1/4 cups polenta
  • 1/2 pound brie (shredded or cubed*)
  • 4 ounces blue cheese or parmesan cheese (crumbled or grated (I used a mix of both)*)
  • 1 tablespoon fresh sage (chopped)
  • 2 tablespoons butter
  • 2 cups flour
  • pepper (to taste)
  • 2 tablespoons olive oil
  • 1 1/2 pounds brussels spouts (halved)
  • 2 tablespoons pine nuts
  • 1/2 cup balsamic vinegar
  • 1/2 cup pomegranate juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt and pepper
  • arils from one pomegranate (optional)
  • 4 cups olive oil
  • 4 heads garlic
  • 1 large bunch fresh sage
  • 2 sprigs fresh thyme
  • 1 teaspoon crushed red peper flakes
PREP
30M
SODIUM
1103MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.