Polenta with pumpkin and Brussels sprouts
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 514, total fat 21 G., saturated fats G., proteins 16 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 514, total fat 21 G., saturated fats G., proteins 16 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Polenta with pumpkin and Brussels sprouts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Brussels sprouts, cut into quarters (about 4 cups)
- 450 g butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil, plus a little extra for drizzling
- 2 cups of milk
- 1 tbsp. polenta
- 425 g pumpkin puree
- 3/4 cup grated Parmesan (about 60g), plus Parmesan slices for serving
- 2 tablespoons butter
- 2 tablespoons chopped sage
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Toss the Brussels sprouts and squash with olive oil and place on a baking sheet; season with salt and pepper. Spread the vegetables in an even layer. Bake until tender and browned, about 30 minutes.
- Meanwhile, pour 4 cups of water and milk into a large saucepan, add 1/2 teaspoon of salt, and bring to a boil. Stir in the polenta. Bring to a boil again, then reduce heat to low. Cook, stirring frequently, until creamy, about 6 minutes. Add pumpkin pureeCook, stirring, for about 4 minutes.
- Remove from heat and stir in grated Parmesan, butter, and sage; season with salt to taste. Serve polenta with roasted vegetables and Parmesan; drizzle with olive oil.
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