Baked Polenta with Smoky Brussels Sprouts and Apples
Get yer stretchy britches. We’re hostin’ brunch!
Hosting brunch at home is an introvert’s dream. (Or, at least, this introvert’s dream.) I loathe waiting for tables. LOATHE. Life is entirely too short and Chicago entirely too chockfull of amazing places to eat to ever wait any amount of time for a table.
But home brunch is where it’s at. No wait for a table; hell, why are you even eating at a table when there’s a perfectly good couch! Stay in your jammies! Queue up Beyonce’s Homecoming for the actual hundredth time! Ensure only pulp-free OJ is allowed in the house! (Seriously, who was the first monster to go, “Mmm, yeah, I like this fruit water better with hair in it.”?!)
Brunch menus tend to be so… beige. I want lots of bright flavors, vibrant colors, and varying textures. Sweet and savory have to coexist, but not just with bacon next to a pancake.
When I’m making brunch, I don’t want to get stuck flipping pancakes for 4 hours or attempting to know how to prepare an egg beyond sunnyside up. I always like serving skillet-style dishes that are hearty without relying on a lot of dairy, bread, or eggs. And it has to be easy to prepare when you’re deep in those lazy weekend vibes.
This is the recipe I throw together when I’m hosting or just for myself to have a few extra breakfasts during the week. It’s sweet, smoky, hearty, and so easy to adapt.
Baked Polenta with Smoky Brussels Sprouts and Apples
Serves 4 | Prep time: 10 minutes | Cook time: 30 minutes
¾ lb. Brussels sprouts, trimmed and quartered
2 medium Honeycrisp apples, diced
1/2 cup pomegranate arils (dried cherries work in a pinch)
1 ½ teaspoon smoked paprika
1 cup Bob’s Red Mill polenta, uncooked
3 cups chicken stock
2 tablespoons olive oil, divided
Salt and pepper, to taste
Preheat the oven to 400 F.
Bring chicken stock to a boil in a medium saucepan. Once boiling, whisk in uncooked polenta and stir to break up any lumps. Cover and let simmer for 8-10 minutes until thickened, stirring occasionally. Season with salt and pepper to taste. Remove from heat and cover.
While the polenta cooks, heat 1 tablespoon of olive oil in a 10-inch cast iron skillet over medium high heat and add Brussels sprouts, apples, and a pinch of salt and pepper. Saute for 4-5 minutes, or until the Brussels sprouts are browning and apples have softened. Season with smoked paprika and more salt and pepper to taste. Put topping in a bowl and wipe out the skillet.
Heat remaining tablespoon of oil in cast iron skillet until shimmering. Spread warm cooked polenta into the skillet, smoothing it out so it covers the bottom of the skillet. Add apples and Brussels sprouts mixture on top of polenta.
Put polenta and vegetable skillet into hot oven. Bake uncovered for 10-15 minutes, or until the Brussels sprouts begin to crisp up. Remove from oven, top with pomegranate arils (or dried cherries).
Serve hot and maybe topped with one of those eggs you pretended to know how to prepare any other way than sunnyside up.
Into every meal where “Queue up Beyonce’s Homecoming!” is an option!
Sounds yummy!