Polenta and Brussels Sprout Salad

20m
Prep Time

30m
Cook Time

50m
Ready In

Recipe: #37205

July 02, 2021

Categories: Salads, Vegetable Salad, Side Dishes, Cheese, Brussels sprouts, Picnic, Potluck, Oven Roast, No Eggs, Vegetarian, more

recipe by:
ImPat

"From our weekday newspaper The West Australian."

Original is 6 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Lightly grease a 20 x 30cm slice pan and line base and long sides with baking paper.

Step 2

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.

Step 3

Preheat oven to hot, 200C.

Step 4

Grease and line 3 oven trays with baking paper.

Step 5

Break polenta into pieces and spread evenly over two trays and drizzle with half oil and sprinkle with pizza cheese.

Step 6

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.

Step 7

Meanwhile, in a jug, whisk remaining oil, vinegar and syrup and season.

Step 8

In a large bowl, combine polenta, sprouts, fennel, fennel fronds, watercress and olive and drizzle with dressing to serve.

Step 9

NOTE - Pizza cheese is usually a mix of parmesan, mozzarella and cheddar cheeses.

Step 10

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.