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So excited over this one.
It’s the coziest of the coziest and I think I could eat it daily. I know that my mom could, and I think that on this one, I am right there with her. It may be simple, but I am not sure there is much that can beat fried polenta. Oops, I mean cheesy fried polenta.
Some may not call this dinner, but I totally did.
Some might say that a square of fried polenta and some brussels sprouts is not balanced, and to that I say – you are crazy! There is a little green, a little whole grain, and a little protein from all that cheese. Totally and completely balanced.
Over the summer my mom sent me a pic of this dish she order from an eclectic restaurant, deep in the woods and slightly down the mountain in Mt. Hood, OR. It’s totally her kind of thing and I knew the second I saw the pic that it was probably her most favorite meal she’d had in weeks.
She sent me this pic of fried polenta. At first I had no idea what is was and I replied back “while that looks boring”. So then she explained and I did a total 360 and said that looks delicious (because how could fried polenta not be?). But you guys, it literally was just a plate with a square of fried polenta and some saffron oil drizzled over top. At least I ‘m providing you with a little green (come on, you gotta admit this is better).
Everyone except my dad (who loves brussels sprouts) would not eat the brussels sprouts and only ate the polenta, such wimps! They are missing out – these are some of the most delicious brussels sprouts. I pan roasted them and added a balsamic-pomegranate glaze that makes them almost addicting, like you just want one after another. Or at least I did.
I had said that I was going to wait a while to make some fried polenta because it seemed so un-summer like. So I did, and here we are today. It’s very cold, snowy (no joke) and the perfect time to make fried polenta.
Gotta love autumn. It bring so much goodness.
Here is the deal though, this is simple, but you have to be a little patient since the polenta has to firm up in the fridge for at least an hour. Don’t worry though, this gives you time to make the bestest roasted garlic olive oil (with sage and crushed red pepper too!). You can also make the balsamic pomegranate glaze for the brussels sprouts. The hour goes fast and then you are ready to fry.
I added brie and blue cheese to my polenta, which I think was a pretty amazing combo, but any melty cheese will work fine. I gotta say though, brie is kind of amazing in this. It’s just so creamy and perfect. The blue cheese adds that nice sharp bite. So good guys.
The cheesy part is kind of important, BUT if you happen to be vegan, you can still make this. Obviously, we loved the additions of butter and cheese over here, but for you vegan peeps, try swapping in vegan cheese, butter and or coconut oil. Or you can even leave the cheese out all together. Surprisingly, it is still pretty awesome.
Also, may I highly recommend adding a fried egg? It kicks this dish up to a whole new level, and if you are wondering, I totally added one or two when I heated this back up for dinner. I always say, when in need of a finishing touch, add an egg. It never fails. Never.
Cheesy Fried Polenta w/Pan Roasted Balsamic Brussels Sprouts + Roasted Garlic Sage Oil.
Ingredients
Polenta
- 5 cups water
- 1 teaspoon salt
- 1 1/4 cups polenta
- 1/2 pound brie, shredded or cubed*
- 4 ounces blue cheese or parmesan cheese, crumbled or grated (I used a mix of both)*
- 1 tablespoon fresh sage, chopped
- 2 tablespoons butter
- 2 cups flour
- pepper, to taste
Pan Roasted Brussels Sprouts
- 2 tablespoons olive oil
- 1 1/2 pounds brussels spouts, halved
- 2 tablespoons pine nuts
- 1/2 cup balsamic vinegar
- 1/2 cup pomegranate juice
- 1 tablespoon honey
- 1/2 teaspoon salt and pepper
- arils from one pomegranate, optional
Roasted Garlic Sage Oil
- 4 cups olive oil
- 4 heads garlic
- 1 large bunch fresh sage
- 2 sprigs fresh thyme
- 1 teaspoon crushed red peper flakes
Instructions
- To make the polenta. Pour the water into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Stir in the brie, blue cheese or parmesan cheese, and butter, season with salt and pepper. Stir until the cheese is melted and the polenta is creamy and smooth.
- Grease an 8 or 9 inch square baking dish. Pour the hot polenta into the prepared pan and smooth the top with a rubber spatula. Let cool slightly, then cover and refrigerate until cold and set, at least 1 hour or up to 3 days.
- Meanwhile preheat the oven to 325 degrees F. To make the oil, slice the tops off the garlic and place the garlic cut side down in a 9x13 inch or slightly smaller baking dish. Pour the olive oil over the garlic. Add the sage, thyme and crushed red pepper. Cover the dish tightly with foil and bake for 45 minutes or until the garlic is caramelized and flavorful. Pour the oil through a fine mesh strainer. Store in a glass jar or glass container for up to 1 month. Save the roasted garlic for another cooking use (or uses!) and the sage for topping this dish.
- To make the brussels sprouts, heat a large skillet over medium heat, add the oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Add the pine nuts and cook 1 minute more. Season with salt and pepper, to taste. Reduce the heat and slowly pour in the balsamic vinegar, pomegranate juice and honey. Cook 2-3 minutes or until the balsamic glazes the brussels sprouts. Add the pomegranate arils and cook another minute. Remove from the heat, but keep warm.
- To fry the polenta, use a sharp knife and cut the polenta into 9 squares. Toss them gently with the flour, making sure all sides are coated in flour.
- Add the oil to a large pot and heat to 375 degree F. Add the polenta two at a time and fry, turning occasionally with a slotted spoon or tongs, until golden brown, 4 to 6 minutes. Transfer to paper towels to drain.
- To serve, divide the brussels sprouts among plates. Add a square of fried polenta. Top with sage, drizzle with roasted garlic oil. Eat immediately!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Crispy on the outside. Creamy deliciousness on the inside. Just OMG.
On step 6, how much oil do you need to fry the polenta? Do you mean the entire 4 cups of garlic sage oil, and deep fry?
Hey Lori, do not use the garlic sage oil to fry the polenta. You want to use canola or vegetable oil. Fill the pot about 2-3 inches full with oil. Please let me know if you have anymore questions. Hope you love this!
Thank you! I’m totally doing this with an egg for dinner this week, it looks amazing!
Hope you love and ya for that egg!
I absolutely adore polenta and for me it just has to be cheesy – anything else isn’t right 🙂 looks delicious – love how you pair it with Brussels sprouts!
Wow! Looks TOO amazing!
Thanks Rachel!
This looks absolutely delicious! I’ve decided I’m going to make it for dinner tonight and can already taste how amazing it is. I love brussel sprouts! And who could go past fried CHEESY polenta?!
YAY!! I hope you love it. Let me know! 🙂
Oh my goodness! I’m not sure which part of this is my favorite! The flavored olive oil? The fried cheesy polenta? Or perhaps the glazed brussels sprouts???
Thanks Heather! The brussels rule if you ask me! 🙂
Oh my! I love polenta so this is a dish I would LOVE to try. Amazing!
Thank you!! If you love polenta, you will love this! 🙂
I am seriously impressed with this dish and how crispy you managed to get that polenta. Evey time I try to fry polenta is falls apart in the pan. Definitely going to be giving your recipe a go, hopefully i have some success!
Really? Do you chill it in the fridge first?
Thanks so much, Thalia and I hope you love this recipe!
Everything about this is awesome! You got me at ‘fried polenta’. And then I saw Garlic Sage oil?! And then I was excited about brussel sprouts, and that balsamic pomegranate goodness made it even better. So much yum!
Thank you so much! Hope you have a great Friday!
YAY! Brussels Sprouts! I’ve been in a Brussels Sprouts mood…
YAY! Thanks Alice!
I love polenta, I could eat this every day! And your photos are stunning, I’m pinning the whole post :).
THANK YOU! You are the best! 🙂
I think it’s a perfectly balanced and over the top delicious meal!
Thank you so much, Gwen!
You know I am up for polenta and eggs anytime!
Awesome! 🙂
Thanks Nancy and I hope you had a great day!
Whaaaaat is happening here. I would like this to appear at my doorstep when I get home today. This looks so creamy/crunchy and ridiculous. You have the craziest creativity, and I LOVE it! 🙂
🙂 Wouldn’t that be awesome if things could magically appear??
Thanks Katie!
Sounds SO good! I say yes on it being dinner and yes on it being balanced and yes to the brussels sprouts and fried egg. 🙂 Pinning!
YES! 🙂
Sounds perfect! haha! Thank you so much, Alexandra!
YUM! This needs to be in my belly, like yesterday! How incredible does that fried, creamy polenta look?!
And to those who would say this is unbalanced or whatev, I would refer them to my favorite saying: “Food that makes you happy is health food.” 🙂
Thanks Rachael! And your saying is pure perfection! 🙂