Polenta and Brussels Sprout Salad
Recipe: #37205
July 02, 2021
Categories: Salads, Vegetable Salad, Side Dishes, Cheese, Brussels sprouts, Picnic, Potluck, Oven Roast, No Eggs, Vegetarian, more
"From our weekday newspaper The West Australian."
Ingredients
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 by Step Method
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.
Tips
No special items needed.