Purple Brussels Sprouts with Pan Fried Polenta
Cooked polenta is pan fried and topped off with purple sprouts
- 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.