A simple, cozy dish with creamy polenta topped with oven vegetables and a zesty gremolata.
Polenta with Brussels Sprout & Beetroot
jar of polenta
jar of nutritional yeast
salt and pepper
- 650 ml water + 1.5 tbsp. Bouillon powder
optional: vegan butter/margarine
- 1 onion
olive oil, salt, and pepper
½ of the parsley
- 1 garlic clove
3 tablespoons of olive oil
- ½ lemon (juice) & some lemon zest
salt and pepper
For roasted vegetables
Remove the outer leaves of the Brussels Sprouts and trim the stems. Wash and halve the Brussels sprouts. Wash and chop beetroot – make sure it is the same size as the Brussels sprouts. Peel and quarter the onion, chop the leek.
Transfer the cut vegetables to a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Wash rosemary and add it to the baking sheet as well. Bake at 180°C in the middle of the oven for approx. 20-30 minutes.
In the meantime, prepare the Gremolata: add olive oil, parsley, garlic, lemon zest and lemon juice to a blender. Blend until uniformly combined but not too smooth and season with salt and pepper to taste. Add more oil for a looser consistency.
Toast pine nuts in a fat-free frying pan until golden brown.
For the polenta, bring water to a boil and add vegetable bouillon powder. While whisking constantly, add polenta and let it simmer over medium-low heat for approx. 5 minutes. Season with nutritional yeast, salt, and pepper to taste. Add 1 tbsp. vegan butter or margarine for extra creaminess (optional). Remove the pot from heat and divide the polenta onto serving plates.
Take vegetables from the oven and serve them on top of polenta and with toasted pine nuts and Gremolata.
Do not forget to rate the recipe to let us know your favourite ones!
- If you have leftover polenta, you can make supertasty baked polenta fries (https://minimalistbaker.com/vegan-parmesan-and-herb-polenta-fries/).
- Made from corn, polenta is an Italian storecupboard staple. It is a healthy gluten-free grain and good source of antioxidants.
- Brussels sprouts are named after the veggie's history of cultivation in Belgium. Part of the cruciferous vegetable family, the sprouts' cousins include cauliflower, kale, broccoli, cabbage and collard greens.