A little word of warning – be very careful when adding the pecorino cheese. Pecorino is very salty in nature, so if you go overboard, you’re polenta will taste like a salt lick (believe me -this is from experience). I used low sodium chicken broth and was very careful when seasoning the brussels sprouts because bacon can also be on the salty side (the second time around).
roasted brussels sprouts
- 1 lb brussels sprouts, trimmed and cut in half through the core
- 6 slices thick cut bacon, diced
- 1/2 tsp freshly ground pepper
- 1 tbsp syrupy balsamic vinegar (see note)
- Preheat oven to 400 degrees F.
- Place the brussels sprouts on a baking sheet, including the loose leaves. They get nice and crispy when they're roasted.
- Sprinkle the chopped bacon and black pepper over top, sprinkle together, and spread out into a single layer.
- Roast the brussels sprouts until they're tender and nicely browned and the bacon has crisped up. About 20 to 30 minutes.
- You'll want to toss the brussels sprouts while roasted. I did about 5 minutes in, once some of the fat has rendered. And then toss about halfway through.
pecorino polenta
- 4 cup low-sodium chicken broth
- 3/4 cup polenta or corn grits
- 1 tsp fresh ground pepper
- 1/4 cup Pecorino cheese
- 2 tbsp butter
- While brussels sprouts are cooking, in a large saucepan, combine chicken broth and pepper to a boil.
- While whisking, slowly add the polenta.
- Reduce heat to medium low and cook, whisking often until the polenta becomes thick. This should take 10 to 15 minutes.
- Remove from heat and stir in Pecorino and butter.
- Plate polenta and top with roasted brussels sprouts. Drizzle with syrupy balsamic vinegar.
Notes: Syrupy balsamic is quite pricey, you can also boil good balsamic vinegar until it has reduced by half its volume and it will become syrupy as well.
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