Roasted Brussels over Polenta with Pancetta

I think I might love….
brussels sprouts. A couple of weeks ago you couldn’t have gotten me to touch a brussels sprout. But now? Amazing. Serving it with my second favorite food of the moment (polenta) doesn’t hurt, either.

Roasted Brussels over Polenta with Pancetta
Serves 4
Recipe by Just the Tip / Brussels adapted from Gourmet via Epicurious

Here’s what I used:

For the polenta:

  • 2 1/2 cups half and half or milk
  • 2 cups chicken broth (or water)
  • 1 cup polenta/corn meal
  • 1/4 cup greek yogurt
  • 2/3 cup grated parmigiano reggiano
  • 2 tbsp butter
  • salt, pepper

For the brussels:

  • 2 lb brussels sprouts, stems trimmed and discarded, halved
  • 4 cloves garlic, minced
  • 4 oz diced pancetta
  • olive oil
  • salt, pepper

Here’s what I did:

  1. Preheat the oven to 450.
  2. In a large sauce pan, bring the half and half, chicken broth, and pinch of salt up to a boil. Slowly sprinkle in the polenta, whisking. Once the polenta has been added, switch to a wood spoon, and stir until it has incorporated with the liquid. Reduce the heat to a simmer, cover the pan halfway, and cook for 45 minutes. Continue stirring with the wooden spoon every 5-10 minutes.
  3. Add the brussels sprouts, garlic, pancetta to a 9×13 baking dish. Drizzle over a little olive oil, then salt and pepper.
  4. Toss to coat and roast for 25 minutes. Toss half-way through. When cooked, remove from the oven  and turn on the broiler. Broil for a minute or so until the brussels are nice and browned.
  5. For the polenta, after 45 minutes, add the cheese, butter, and greek yogurt. Take off the heat and stir until creamy.
  6. Serve the brussels over the polenta. OMG eat it all.
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One thought on “Roasted Brussels over Polenta with Pancetta

  1. Dallas says:

    Dad would like to try that!

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