Friday, February 8, 2013
Polenta Cakes with Balsamic Onions and Brussel Sprouts
1 Pint of Brussel Sprouts
1/2 Large Spanish Onion
1 Tube of Pre-cooked Polenta
1/4 cup Balsamic Vinegar
Parmigiano-Reggiano cheese for shaving
Preheat the Oven to 400F.
Cut the stems off the Brussel Sprouts and cut them in half. Toss the Brussel Sprouts with 2 TBSP of olive oil and salt and pepper. Spread the Brussel Sprouts out on a sheet pan.
Cut the Onion into 1/4 inch slices and toss with 1 TBSP of Olive Oil and Salt and Pepper. Heat a sauté pan over medium high heat, then add the onions. Cook for 3-4 minutes until the onions start to become translucent (don't forget to stir the onions or they'll burn). Add 1/4 cup of Balsamic Vinegar, stir and turn the heat down to medium low heat. Stir occasionally for about 30 minutes until the onions are fully softened and all the vinegar is absorbed.
Place the Brussel Sprouts in the oven. They should take about 30 minutes to finish.
When the onions and brussel sprouts are almost finished (8-10 minutes left), heat up a cast iron pan over medium high heat with 1 TBSP of olive oil. Cut the Pre-cooked Polenta into 1/2 inch slices. When the pan is nice and hot add the slices to the pan. Cook each side 3-4 minutes until the slices are slightly browned.
Assemble and enjoy with a bit of Parmigiano-reggiano shaved on top!