Polenta with brussels sprouts sauce
Polenta with Brussels sprouts sauce - a hearty, nutritious dish of corn grits or flour, originally from northern Italy. In our latitudes, this corn porridge is better known as mamalyga. Cooking corn grits is very simple, it does not require any professional skills. It is important not to leave the pan with polenta unattended and mix it more often. Polenta is eaten both hot and cold. A bright, yellow cake looks very appetizing and is well stored in the refrigerator for several days.
If you cook a lot of polenta, then cut it into small portions, wrap it in cling film and put in the freezer. Frozen polenta can be fried in oil and season with any sauce.
- Time for preparing: 1 hour
- Servings Per Container: 4
Ingredients for polenta with brussels sprouts sauce
- 220 g of corn grits;
- 1 liter of water;
- 30 g of oatmeal;
- 200 g Brussels sprouts;
- 15 g of wheat flour;
- 30 g fatty sour cream;
- 1 bouillon cube;
- 15 g butter.
The method of preparation of polenta with brussels sprouts sauce
Pour corn groats into a salty boiling water, stirring the water with a wooden spatula. As soon as the whole cereal is in the pan, bring the mass to a boil, reduce the heat. I advise you to cover the polenta with a lid, and sometimes mix it, lifting it from the bottom. The polenta is very thick when it boils, splashes form, so take care of your hands and eyes! Cooking polenta 30 minutes.
Lubricate the cutting board or tray with vegetable oil, lay on it a layer of finished polenta, about 1.5 centimeters thick. Carefully level and leave for 20 minutes to cool.
Cooled polenta can be given absolutely any geometric shape. You can cut round cakes with a culinary ring, cut the correct rhombuses or squares, you can use large forms for cookies and make a variety of figures. The frozen polenta is very well formed. I usually cut it into a small cooking ring.
Polenta cakes are rolled in oatmeal on both sides. You can replace oatmeal with any other, if only they were from a series of instant cooking.
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 a small amount of water, add salt. Cook for 10-12 minutes, until Brussels sprouts become soft. You can’t digest it, because the bright green color will disappear, and the sauce will turn brown. Then grind the cabbage with a blender along with the vegetable broth.
Add wheat flour to the 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. Bring, stirring with a whisk, to a boil. In thickened sauce we put fat sour cream, again send to a small fire, cook another 5 minutes.
Pour the green sauce with Brussels sprouts into the plates, put the fried polenta cakes on top, decorate the dish with green parsley. Enjoy your meal!