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.

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One Response to “Roasted Shredded Brussels Sprouts with Tomato Polenta and Eggs: 2 Ways”

Trackbacks/Pingbacks

  1. Crispy Polenta and Braised Swiss Chard with Cod Poached in White Wine « Kelseyincleveland's Blog - December 18, 2010

    […] and Butternut Squash Polenta with Spicy Spinach and Shredded Pork.  After setting, consider Roasted Shredded Brussels Sprouts with Tomato Polenta and Eggs, and Pan Fried Polenta with Chilies, Corn, and a Fried Egg.  Simply substitute the recipe above […]

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