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Roasted Shredded Brussels Sprouts with Tomato Polenta and Eggs: 2 Ways

14 Nov

Don’t you hate it when you have a meal planned that seems fairly simple and easy and then ends up being a total disaster for one reason or another?  Well, that was this meal.  I’m going to post my original recipe and the recipe I ended up using.  Basically what happened was that I got impatient when cooling my tomato polenta.  The bottom half had not yet set, so I ended up with an oozing mass of half set polenta rather than a lovely, crispy, pale red square as I had hoped.  As frustrated as I was (so, I waited three hours for the polenta to set for nothing?), I decided to make do.  Instead, I decided to crisp up the polenta in the pan by frying it like I would an omelet and then adding some eggs and the roasted Brussels sprouts for a nice, filling scramble.  The version we ended up with was pretty damn good, but I’m still upset at myself for having not quite enough patience for my original plan (which would have been a much, much, MUCH prettier photograph, by the way).  Don’t let the haphazard appearance and inclusion of Brussels sprouts turn you off to this scramble presentation, because it was really good.  I can’t speak as to the flavor of the crispy version, but next time Brussels sprouts show up in our CSA basket, I’ll try it out and include a post.

Roasted Shredded Brussels Sprouts with Tomato Polenta and Eggs:

2 Ways

Roasted Shredded Brussels Sprouts with Tomato Polenta and Egg Scramble:

Roasted Shredded Brussels Sprouts:

Adapted from FoodandWine.com

1 dozen Brussels sprouts, yellowed outer leaves removed and cored

2 tbs. canola oil, divided

Kosher salt

1 tsp. crushed red pepper flakes

1 tbs. Brummel & Brown

1 tbs. balsamic vinegar

2 tbs. chives, finely chopped

1/4 cup grated Parmesan

Preheat oven to 400º.

Using a food processor slicing blade, slice Brussels sprouts (it’s okay if they are uneven or coarse).  Cover a baking sheet with tinfoil.  Coat Brussels sprouts with 1 tbs. of canola and season with kosher salt and crushed red pepper flakes.  Cover a baking sheet with tinfoil and place Brussels sprouts in even layer on baking sheet.  Roast Brussels sprouts roughly 30 minutes, shaking baking sheet frequently to ensure even roasting, until tender and deep golden brown in some spots.

Melt Brummel & Brown in a small saucepan or microwave.  Mix together with canola and balsamic vinegar.  Add chives, and Parmesan cheese to roasted Brussels sprouts.  Bake one or two more minutes until cheese is melted and pine nuts are lightly toasted.  Set aside.

Tomato Polenta:

3 cups homemade seafood stock

1 cup polenta

1/2 cup plus 2 tbs. 1% milk

1/4 cup grated Parmesan cheese

Kosher salt

1 tsp. crushed red pepper

Non-stick cooking spray

1 tbs. canola oil

2 large brown farm fresh eggs

1 tbs. chives, finely chopped

Heat seafood stock until a low simmer over medium heat.  Slowly whisk in polenta and simmer over medium heat.  Add tomato paste.  When most of liquid is absorbed (about 5 minutes) stir in Parmesan cheese and 1/2 cup milk.  Heat over a low simmer, uncovered, for 15-20 minutes, stirring frequently, until polenta is cooked through.  Season with kosher salt and crushed red pepper.

Heat 1 tbs. canola oil in large sauté pan.  Pour about 3 cups of polenta into sauté pan and let settle into a single thin layer. Sauté 6-7  minutes until golden brown and crispy on bottom.  Break up with a spatula and sauté another 2-3 minutes until mostly cooked through but with some creamy parts.  Meanwhile, break 3 eggs into a small bowl and add remaining 2 tbs. of milk.  Whisk together until yolks broken.  Evenly break up polenta over sauté pan and pour in eggs.  Let set for a few seconds, then stir.  Repeat several times.  When about half cooked, add roasted shredded Brussels sprouts from above.  Stir thoroughly to combine.  Cook until eggs are set through.  Top with

Top crispy polenta with Brussels sprouts and one fried egg for each square.  Place under broiler and cook 1-2 minutes for slightly runny eggs or longer if you like your eggs set.  Serve topped with some finely chopped chives.

Roasted Shredded Brussels Sprouts with Crispy Tomato Polenta and a Fried Egg

(Not Pictured):

Roasted Shredded Brussels Sprouts:

Adapted from FoodandWine.com

1 dozen Brussels sprouts, yellowed outer leaves removed and cored

2 tbs. canola oil, divided

Kosher salt

1 tsp. crushed red pepper flakes

1 tbs. Brummel & Brown

1 tbs. balsamic vinegar

1/4 cup pine nuts

2 tbs. chives, finely chopped

1/4 cup grated Parmesan

Preheat oven to 400º.

Using a food processor slicing blade, slice Brussels sprouts (it’s okay if they are uneven or coarse).  Cover a baking sheet with tinfoil.  Coat Brussels sprouts with 1 tbs. of canola and season with kosher salt and crushed red pepper flakes.  Cover a baking sheet with tinfoil and place Brussels sprouts in even layer on baking sheet.  Roast Brussels sprouts roughly 30 minutes, shaking baking sheet frequently to ensure even roasting, until tender and deep golden brown in some spots.

Melt Brummel & Brown in a small saucepan or microwave.  Mix together with canola and balsamic vinegar.  Add pine nuts, chives, and Parmesan cheese to roasted Brussels sprouts.  Bake one or two more minutes until cheese is melted and pine nuts are lightly toasted.  Set aside while you fry polenta.

Crispy Tomato Polenta:

3 cups homemade seafood stock

1 cup polenta

1/2 cup 1% milk

1/4 cup grated Parmesan cheese

Kosher salt

1 tsp. crushed red pepper

Non-stick cooking spray

1 tbs. canola oil

2 large brown farm fresh eggs

Heat seafood stock until a low simmer over medium heat.  Slowly whisk in polenta and simmer over medium heat.  Add tomato paste.  When most of liquid is absorbed (about 5 minutes) stir in Parmesan cheese and milk.  Heat over a low simmer, uncovered, for 15-20 minutes, stirring frequently, until polenta is cooked through.  Season with kosher salt and crushed red pepper.

Spray a small casserole dish with non-stick cooking spray.  Pour polenta into casserole and smooth with back end of  spoon.  Place in refrigerator and cool until set through, 4-6 hours.

Preheat broiler.  Meanwhile, heat 1 tbs. canola oil in large sauté pan.  Quarter cooled polenta and add two quarters to pan.  Sauté 5-6 minutes per side until golden brown and crispy.  With about 3 minutes left in polenta’s cooking time, spray a sauté pan with non-stick cooking spray.  Carefully crack eggs into pan and cook until whites are set.

Top crispy polenta with Brussels sprouts and one fried egg for each square.  Place under broiler and cook 1-2 minutes for slightly runny eggs or longer if you like your eggs set.

Beet Risotto with Feta Cheese

14 Nov

This dish was both pretty (the picture doesn’t really do it justice) and delicious.  The slightly salty feta worked really well with the sweetness of the roasted beets.  Neither Zak nor I had ever eaten non-pickled beets outside of in borscht that we could recall, so I was a little apprehensive about how the flavors of this dish would work together.  In the end, it was a really nice meal.  The rice had a pale pink color from the mixture of pureed beets and chicken stock and the ruby gems of the beets and green flecks of the cilantro poked through to give a nice contrast.  If you love risotto and like beets (or are at least willing to give them a try!), I suggest making this yummy, savory dish as soon as possible.

Beet Risotto with Feta Cheese

Adapted from FoodNetwork.com

3 large beets, scrubbed clean with greens removed and reserved for another purpose

5 cups homemade chicken stock

3 tbs. olive oil, divided

1 tbs. Brummel & Brown

1 cup Arborio rice

1/2 cup onion, finely diced

3 cloves garlic, minced

2 tbs. cilantro, roughly chopped

1/2 tsp. crushed red pepper flakes

2 oz. feta, crumbled

1/2 cup sliced almonds

Preheat oven to 350º.

Wash beets very thoroughly, scrubbing to remove dirt if necessary.  Cut off greens and set aside for another purpose (I’ll be posting a recipe that includes them within the week if you’re not sure what to do with them and need some inspiration).  Place beets on a large sheet of aluminum foil.  Drizzle with one tablespoon of olive oil and season with kosher salt and freshly cracked black pepper.  Fold aluminum foil to create a “pouch” for the beets (pictured below¹).  Place beets in preheated oven and roast about an hour or until largest beet can be pierced easily with a knife.

Let beets cool until easily handled and then remove skins (they should slide off easily).  [Note: If your beets are red or ruby beets, you may want to use a pair of kitchen gloves to clean the beets, lest your hands stain and you look like you committed some horrible homicidal act.]

Cut beets into 1/2″ chunks and transfer 3/4 of beets into a food processor along with 2 cups of homemade chicken stock and blend together until smooth.  Transfer combined beets and chicken stock into a medium stock pot.  Add remaining chicken stock to the stock pot.  Add cilantro and crushed red pepper flakes and heat over medium heat.  Keep at a low simmer.

Heat olive oil in a large sauté pan over medium heat.  Add onion and garlic and sauté until onion is transparent, 3-4 minutes.  Add rice to oil and toast it for 3-5 minutes until lightly golden brown.  Slowly, one cup at a time, add the simmering stock.  Stir frequently.  As each cup of stock is completely or nearly completely absorbed, add another cup of stock, continuing to stir.  Cook, slowly adding stock and frequently stirring, until rice is al dente or to taste.  This will take roughly 25-35 minutes, but may take longer.

Once final cup of stock is almost absorbed, add reserved roasted beets and stir to combine.  Heat through, roughly 5 minutes.  Add crumbled feta cheese and Brummel & Brown and stir to combine. Add most of almonds to the pan and stir to combine, reserving a small handful for garnish.   Zak and I like a little bit of a crunch to our risotto from time to time, so I let all the liquid bubble away on the bottom and the rice to crisp up, then folded the crispy bottom into the rest of the risotto.  Top with reserved almond slivers.

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