Baby Purple Brussels Sprouts with Polenta
Original recipe and photo by Eric Samuelson / Eat Like No One Else
12 ounces baby purple Brussels sprouts, halved (or regular brussels sprouts, quartered)
1 pound Frieda’s Organic Polenta
Salt and pepper, to taste
Neutral-tasting cooking oil like canola, vegetable, grape seed, or sunflower
Maple syrup (optional)
Coat bottom of nonstick frying pan with cooking oil. Heat pan over medium-high heat. Add Brussels sprouts. Season with kosher salt and black pepper to taste. Cook until browned and al dente about 4-6 minutes; turn sprouts for even browning. Add splash of maple syrup if desired. Cover to keep warm.
Slice polenta into rounds, as thin or thick as desired. Season with salt and black pepper to taste. Coat bottom of nonstick frying pan with cooking oil, and heat over medium-high heat. Brown polenta on one side, about 1-2 minutes, then flip and repeat. Cook in batches; do not overcrowd pan.
Top polenta with Brussels sprouts, and serve immediately.
Analyzed to serve 4 without maple syrup. Calories 110, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 370mg, Total Carbohydrate 24g, Dietary Fiber 4g, Sugars 2g, Protein 5g, Vitamin A 15%, Vitamin C 100%, Potassium 617mg