A simple, cozy dish with creamy polenta topped with oven vegetables and a zesty gremolata.
Polenta with Brussels Sprouts and Beetroot
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A simple, cozy dish with creamy polenta topped with oven vegetables and a zesty gremolata.Author:
Happie Chef Eva
650 ml water + 1.5 tablespoon of Bouillon powder
- 1 large raw beetroot
- 1 onion
3 sprigs of rosemary
olive oil, salt, pepper
- 1 bunch parsley (flat leaf)
- 1 garlic clove
3 tablespoons of olive oil
- ½ lemon (juice) & some lemon zest
- Salt, pepper
10 g pine nuts
For the polenta
For the roasted vegetables:
For the Gremolata:
Preheat oven to 180°C. 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.
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 olive 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. Optionally add 1 tablespoon of margarine for extra creaminess. Remove the pot from heat and divide the polenta onto serving plates.
Remove vegetables from the oven and serve them on top of polenta and with toasted pine nuts and Gremolata.