Broiled Polenta, Lemon Ricotta and Pecorino Brussel Sprout Squares

Polenta, Lemon Ricotta and Brussel Sprout Squares | Fig + Honey

I have to admit that polenta and I have had a rocky past. Whenever I make a batch, it always seems to lack some flavor or inadvertently becomes a frying pan failure. No one likes oil soaked polenta crumbs now do they. So out of frustration or perhaps the desire to perfect this seemingly delicious food, I spent some time experimenting a bit. I learned that a touch of fat is your friend when getting a silky texture out of your polenta and also that polenta loves cheese. In order to avoid the unhealthy and disastrous frying pan route, I decided to try and broil it to crisp things up. I found that cooking it like this is the perfect way to get a deliciously crisp outside and a creamy smooth inside. With a few of the kinks worked out, this is quickly becoming a new favorite of mine.

It turns out the whole process is quite easy and that’s why you should definitely make these polenta squares. The lemony ricotta is deliciously creamy and the pecorino brussel sprout slaw is perfect on top. They make the perfect appetizer or mid afternoon snack. Enjoy xx

Polenta, Lemon Ricotta and Brussel Sprout Squares | Fig + Honey

Broiled Polenta, Lemon Ricotta and Pecorino Brussel Sprout Squares

Polenta

  • 1 cup instant polenta
  • 1 tbsp butter
  • 1/2 cup grated pecorino cheese
  • salt and pepper to taste
Ricotta Cheese
  • 1 cup ricotta cheese
  • 1/2 tsp lemon zest
  • salt and pepper to taste
Brussel Sprouts
  • 1/2 cup shredded brussel sprouts
  • 1/2 tsp olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste
Prepare the polenta according to package directions. Cook until thick and coming away from the sides, add in the butter and pecorino cheese and salt and pepper to taste. Pour out into a 10 x 7inch sheet pan lined with parchment paper. Smooth out to the edges with a spatula and place in the refrigerator for at least 1 hour to set.
Meanwhile prepare the toppings. In a small bowl mix together the ricotta cheese, lemon zest and season to taste.
In another bowl, combine the brussel sprouts, olive oil, lemon juice. Season with salt and pepper.
Heat the oven to broil. Slice the polenta into 2 inch squares and place on a lightly greased baking sheet. Broil for 4-5 minutes on each side until crispy to the touch.
Once the polenta has cooled, top with a teaspoon of the ricotta cheese mixture and a pinch of the brussel sprouts. Top with a bit of freshly ground black pepper.
Makes 15 squares. 

Polenta, Lemon Ricotta and Brussel Sprout Squares | Fig + Honey

 

Roasted Brussel Sprout, Fresh Pea and Pesto Hash

brussel sprout hashI’m so done with winter.  After about 10cm of snow yesterday, I’ve just about reached my limit.  Unfortunately, I can’t just escape to a sunny island and whether I like it or not, I’m going to have to ride out winter with the rest of this side of the world.  I suppose if I have to look at the bright side of things, brussel sprouts can still be found at the supermarket. One of the best things about this season for me is the abundance of these little parcels of goodness.  Not only are they very good for you, they’re supremely tasty (as I’ve discovered in recent years).

This dish is very fresh and bright making it perfect to eat in anticipation of Spring.  The slow pan roasting of the brussel sprouts bring out their delicate sweetness.  The pesto lightens things up.  The peas add a little pop while the wilted rocket adds just a touch of pepperyness to round out the flavour.  Topped with a poached egg, this dish is the perfect mixture of comforting and fresh.

brussel sprout hash

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