
Vegan Alfredo Polenta with Herby Brussels Sprouts
Ingredients
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Polenta, course ground
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Water
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White onion, small dice
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Garlic, minced
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Minor’s Classical Reduction – Vegetable, prepared Demi sauce
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Vegan Parmesan cheese
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Oil
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Brussels sprouts, halved and blanched
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Whole grain mustard
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Parsley, chiffonade
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Chives
Build It
- In a 4 qt pot, add polenta and boiling water. Cover the pot and let sit overnight.
- In a wide, medium sized sauté pan over medium heat, add oil, onions, and garlic. Sweat aromatics until fragrant, about 3-4 minutes.
- Add soaked polenta and vegetable broth, stirring frequently, about 6-8 minutes.
- Add vegan alfredo and season with salt. Continue to cook until polenta is soft, about 3-5 minutes.
- Remove pan from the heat, add vegan parmesan and black pepper. Set aside.
- In a sauté pan over medium high heat, add oil and when it shimmers add the brussels sprouts and cook until golden brown, season with salt and black pepper.
- Remove pan from the heat and toss with whole grain mustard, parsley, and chives.
- Serve polenta in a shallow bowl. Top with brussels sprouts mixture, and finish with the Vegetable demi.