Published 11/21/2016 • Updated 3/24/2024 The roasted Brussels sprouts are a fan favorite with so much texture and flavor. This creamy polenta recipe may be good for you, but it’s got that comfort food taste that will satisfy and keep you energized. These roasted Brussels sprout polenta bowls are one of my favorite new recipes. It’s super simple to make and cook with! Just roast your Brussels sprouts, caramelize your onions, saute your kale, and cook your tube of polenta with some chicken or vegetable broth! Cook your batch of polenta in a large skillet over medium heat until creamy. IT’S THAT EASY.
What You Need for These Brussels Sprout Polenta Bowls
Brussels sprouts: We used our Balsamic Sea Salt Roasted Brussels Sprout recipe to make these little green roasted vegetables — they’re a reader favorite! Red onion: The red onions get caramelized over the stove to add a touch of sweetness to this savory bowl. Kale: Sautéed kale adds a burst of green earthiness and nutrition to this bowl. Polenta: We used pre-cooked polenta. Whole Foods makes a really great precooked 365 polenta. Microgreens: This is totally optional, but we love adding microgreens to this bowl (or any bowl, really) for a pop of freshness. Harissa sauce: If you’ve never tried harissa sauce…GET ON THAT. It is LYFE. My favorite brand? Stonewall Kitchen.
Polenta Bowl Variations
Add protein: A fried egg, poached egg, or even sweet potato would be great on top of these polenta bowls! For a non-vegetarian option, add cooked bacon or chicken. Make it cheesy: If you love cheese with all your meals like I do, feel free to add freshly grated parmesan cheese, goat cheese, or vegan cheese to this bowl. Sauce: Swap the harissa sauce with chimichurri sauce for a different flavor profile.
What is the secret to making creamy, perfect polenta?
The key to making creamy polenta is using enough liquid and stirring consistently. This helps break down the cornmeal and create a smooth texture.
Is polenta better with water, milk, or broth?
This is totally subjective! The traditional Italian way is with water, but some find using broth makes for a more flavorful dish. Others like using milk or a combination of both for a creamier texture. Feel free to experiment and see which version you prefer!
Storage
If you’re meal-prepping these bowls for the week, store them in an airtight container in the refrigerator for up to 4 days. The polenta may thicken when cooled, so add a splash of water or broth before reheating to maintain a creamy texture.
Can you freeze polenta bowls?
This recipe can also be frozen for up to 3 months. To keep things simple, we recommend portioning out your bowls into single-serve containers. Remove as much air as possible and then seal. To reheat from frozen, defrost in the fridge overnight and then microwave or cook on the stovetop.
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