Polenta Patties with Buttery Roasted Sprouts

Polenta Patties with Buttery Roasted Sprouts



Prep Time: 15 Min

​Cook Time: 20 - 25 Min

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1. Preheat oven to 425 F

 

1. Place the sliced polenta patties on a baking sheet coated in cooking spray. Spray each patty with cooking spray. Season each patty with salt, pepper, red pepper flakes, and grated parmesan. Put in the oven to bake about 20 minutes flipping halfway and re-seasoning with salt / pepper.

 

1. Remove excess stem and outer leaves from Brussel sprouts and add to a large bowl filled with cold water. Swish the sprouts around to loosen up dirt. Pour the sprouts into a strainer and rinse thoroughly.

 

1. Add the sprouts to a mixing bowl and add the EVOO and spices. Toss to combine fully and pour the sprouts onto a baking sheet. Place in the oven to bake 15 – 20 minutes flipping at least once for even browning.

 

1. When the sprouts are finished, add the 2 tbsp. of unsalted butter and vegetable stock to the baking sheet using a spatula to scrape the bits from the baking sheet.

 

1. Pour the sprouts and “sauce” into a serving dish.

 

1. For service, place a polenta patty on a plate and scoop some roasted sprouts over top making sure to grab some of the buttery sauce from the bottom.

 

1. ENJOY!

                    Grocery List

• 6 even slices off a 1kg Tube of Polenta
• Red Pepper Flakes
• Grated Parmesan
• Sea Salt / Black Pepper

 

• 2 C Brussel Sprouts
• ¼ Tsp. + Sea Salt
• ¼ Tsp. Black Pepper
• ½ Tsp. Red Pepper Flakes
• ¼ Tsp. Dried Thyme
• 2 – 3 Tbsp. EVOO

 

• 2 Tbsp. Unsalted Butter
• 3 Tbsp. Low Sodium Vegetable Stock