Polenta mit Rosenkohl und Randen

30 min
A simple, comforting dish of creamy polenta topped with oven vegetables and a savory gremolata. Made with locally-sourced and seasonal ingredients, this plant-based dish is not only environmentally conscious, but also incredibly flavorful and satisfying. Plus, with dry ingredients from reusable jars, you can feel good about reducing waste while cooking up a cozy and comforting meal.

Good to know upfront

Total: 30 minPrep: 10 minCook: 20 min3 packagings saved

Vegetables & fruits

Brussel sprouts
0.5 Onion(s)
0.5 of garlic
0.25 Lemon


Nutritional Yeast


325 ml water
0.75 tablespoon Vegetable stock
Olive oil
Salt & pepper

Polenta mit Rosenkohl und Randen

1. 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.

2. Transfer the cut vegetables to a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Add rosemary to the baking sheet as well. Bake at 180°C in the middle of the oven for approx. 20-30 minutes.

3. 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.

4. Toast pine nuts in a fat-free frying pan until golden brown.

5. 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. 10 minutes until smooth. Season with nutritional yeast, salt, and pepper to taste. Optionally add 1 tbsp. vegan butter or margarine for extra creaminess. Remove the pot from heat and divide the polenta onto serving plates.

6. Take vegetables from the oven and serve them on top of polenta and with toasted pine nuts and Gremolata.


This dish is best enjoyed immediately. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. It's important to let the risotto cool down to room temperature before transferring it to an airtight container and placing it in the refrigerator. When reheating, add a splash of water or vegetable broth to help revive the creamy texture of the polenta. Enjoy!

Fun fact

All three of the main ingredients, polenta, Brussels sprouts, and red beets, are considered "superfoods" due to their high nutritional value. Polenta is a good source of complex carbohydrates and protein, while Brussels sprouts and red beets are both low in calories and high in fiber, vitamins, and minerals. Plus, the gremolata topping adds an extra burst of flavor and nutrients with fresh herbs and citrus. So not only is this recipe delicious, it's also packed with healthy ingredients that can benefit your overall health and well-being!

Enjoy your Happie Meal!