Brussels Sprouts and Polenta

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SourceRecipe loosely adapted from and
Prep time
Cooking time35 minutes
Total time35 minutes


This dish is rich, hearty, and full of flavor. It would also be delicious with a little spicy kick. Try it with harissa if you want to turn up the heat. 


1 cup
1 cup
stock, vegetable
1/2 cup
3 tablespoons
2 ounces
prosciutto (cut into small pieces)
3/4 pound
Brussels sprouts (ends trimmed)
4 cloves
garlic (minced)
salt (to taste)
black pepper, ground (to taste)


Bring water and vegetable broth to a boil. Add the polenta and whisk until it starts to thicken. Reduce the heat to a simmer, cover, and let cook 25 minutes, stirring occasionally to prevent burning. When it is ready, stir in 1 Tbsp butter and season with salt and pepper until desired taste.
Meanwhile, preheat oven to 400F. Add 1 Tbsp of butter to a skillet and sauté the prosciutto until it becomes crispy. Add another 1 Tbsp of butter, as well as the garlic and sauté until slightly browned. Add Brussels sprouts to pan and stir to make sure all the ingredients get even heat. Season with salt and pepper. Transfer pan to the oven and roast for 8-10 additional minutes. Serve Brussels sprouts atop the polenta.