Polenta and Brussels Sprout Salad
July 02, 2021
"From our weekday newspaper The West Australian."
- Serving Size: 1 (434.7 g)
- Calories 699.8
- Total Fat - 59.2 g
- Saturated Fat - 21.4 g
- Cholesterol - 80.4 mg
- Sodium - 1473.9 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 0.8 g
- Sugars - 13.9 g
- Protein - 24.4 g
- Calcium - 615.6 mg
- Iron - 0.8 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.1 mg
Lightly grease a 20 x 30cm slice pan and line base and long sides with baking paper.
In a medium saucepan, bring stock and milk to the boil on high and whisk in polenta on heat 3-4 minutes until thickened and then stir parmesan through and season and now pour into pan and using wet hands press out evenly and chill, covered, 1 hour or until cool.
Preheat oven to hot, 200C.
Grease and line 3 oven trays with baking paper.
Break polenta into pieces and spread evenly over two trays and drizzle with half oil and sprinkle with pizza cheese.
Spread Brussels sprouts evenly over second tray, drizzle with 1 tablespoon oil, season and bake with polenta 10-15 minutes until golden, bake polenta for a further 20 minutes, turning once until golden brown.
Meanwhile, in a jug, whisk remaining oil, vinegar and syrup and season.
In a large bowl, combine polenta, sprouts, fennel, fennel fronds, watercress and olive and drizzle with dressing to serve.
NOTE - Pizza cheese is usually a mix of parmesan, mozzarella and cheddar cheeses.
Dressing can be made and stored in the jar in the fridge for up to 2 days. Polenta can be made up to 1 day ahead, covered and chilled. If liked swirl 1/3 prepared pesto into polenta before chilling.
Tips & Variations
No special items needed.