Winter brussels sprouts are a treat because chilly weather brings out their sweetness, which is enhanced by the balsamic glaze. As a shortcut, this dish uses packaged cooked polenta that comes in a log, but you can make polenta from scratch instead.
- extra-virgin olive oil
- red onion, half diced and half thinly sliced
- mushrooms, thinly sliced
- jalapeño chile, thinly sliced (optional)
- olive tapenade or chopped olives
- store-bought cooked polenta in a log, cut into 1-inch cubes
- fresh brussels sprouts, trimmed and halved
- kosher salt and freshly ground pepper
- balsamic vinegar
- fresh or dried thyme leaves
- In a medium saucepan over medium heat, warm the oil. Add the diced onion, mushrooms, and jalapeño and cook, stirring occasionally, until slightly browned. Stir in a heaping tablespoonful of the tapenade, the polenta cubes, and enough water to almost cover. Cover and bring to a simmer. Cook, stirring often and mashing the polenta cubes against the side of the pan, until the polenta becomes a porridge.
- Meanwhile, preheat the oven to 400ºF. Line a baking sheet with parchment paper or aluminum foil. Toss the sprouts and sliced onions with oil and sprinkle with salt and pepper. Roast the brussels sprouts and sliced onions until browned in spots, about 20 minutes.
- In a small saucepan over low heat or in a microwave-safe bowl in the microwave, warm the balsamic vinegar until it thickens slightly. Pour in the brussels sprouts and sliced onions, sprinkle with the thyme, and toss to coat.
- Scoop the polenta into bowls, top with the brussels sprout mixture, and serve.