I have to admit I am a sucker for different colored vegetables. Anything that is different from the “norm” I like to mix green beans with wax, I seek out bags of carrots of many colors, I have even been know to purchase the occasional red turnip. I saw purple and yellow snow peas in a seed catalog and can’t wait until to try them in my garden this year. So purple Brussels sprouts, I am all in! I recently got some little adorable baby purple Brussels sprouts from Frieda’s Produce.
I have made Brussels Sprouts several different ways. Just pan frying them or roasting them by themselves would not be enough. A little bit ago, I tried making Brussels sprouts with lentils. The lentils I accidentally overcooked to the point where there were more like refried beans. I still combined them with my sprouts. The creaminess of the overcooked lentils was a nice addition to the Brussels sprouts. Trouble was the lentils were too dry, so I needed to swallow a gallon of water when I was done. I felt I was onto something here. This time around instead of pasty legumes, I decided to use some Frieda’s Organic Polenta. This polenta comes in a tube, already pre-cooked. All I needed to do was slice it up and pan fry it, to brown the outside to create that firm, browned, almost crispy outside and soft creamy inside. Top it off with the purple Brussels sprouts, I had a pretty looking, well balanced side dish.
Can’t find purple brussels sprouts, you can use green. Or you could grow your own? You can buy purple Brussels sprouts seeds online.
- 12 oz baby purple Brussels sprouts sliced in half (you can use any Brussels sprouts)
- 1 lb pre-cooked organic polenta
- kosher salt and freshly ground black pepper to taste
- neutral tasting cooking oil canola, vegetable, grape seed, sunflower
- maple syrup optional
- Slice the Brusssels sprouts in half. Coat the bottom of a non-stick frying pan with your favorite cooking oil. Heat the pan up over medium high heat. Add the sprouts. Season with kosher salt and black pepper to taste. Cook until browned and al dente about 4-6 mintues, making sure to turn the sprouts to brown evenly. Add a splash of maple syrup if desired and remove from the heat.
- Slice the polenta into slices, as thin or thick as you like. Season with salt and black pepper to taste.
- Add a little more oil to the pan and return to medium high heat. Add the polenta and cook until brown on one side and flip and cook the other side. Should take about 1 to 2 minutes per side. Cook in batches so not to overcrowd the pan.
- Top the polenta with the Brussels sprouts and enjoy.