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
brussels sprouts, trimmed and cut in half through the core
slices thick cut bacon, diced
freshly ground pepper
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.
low-sodium chicken broth
polenta or corn grits
fresh ground pepper
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.