The first time I tried polenta I down right hated it. The texture was weird, mushy and it tasted like nothing. Since that fateful night three years ago, my opinion has flipped to the opposite side of the spectrum.
To a broke college student or, ahem, broke twenty something year old polenta is a gift from the gods. Cheap and versatile, it can be turned into a sweet or savory dish. Vanilla and brown sugar for breakfast, pancetta, goat cheese and brussel sprouts for dinner.
For a girl who loves her sugar, I actually prefer the savory version. Cornmeal in the early am doesn’t make me jump out of bed like pancakes do. However, once dinnertime hits, I’m all about easy dishes that look gourmet but takes less than thirty minutes to whip up.
Creamy goat cheese is stirred into the polenta to create a pleasant tangy base for the topping’s – toppings that I almost ate by themselves. Crispy pancetta perfumed with rosemary and pan-fried brussel sprouts. Regretfully, I didn’t add diced apples to the mixture but I strongly encourage you to right my mistake.
The beauty of this recipe is that you can get creative. Replace pancetta with bacon, swap out brussel sprouts for butternut squash and brown butter instead of goat cheese. Have fun. Enjoy!
If you decide to take a chance on this Creamy Goat Cheese Polenta with Brussel Sprouts and Pancetta, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- 4 oz cubed pancetta
- 1 teaspoon rosemary
- ½ pound brussel sprouts, trimmed and halved
- 1 lb polenta
- ⅛ cup vegetable broth
- 4 oz goat cheese
- salt and pepper to taste
- chili flakes (optional)
- In a heavy bottom skillet over medium heat, saute the pancetta along with the rosemary until the pancetta is golden brown. Set aside.
- Add the brussel sprouts into the same skillet, pour a dash of vegetable broth to deglaze the pan. Cook the sprouts for about 10 minutes, until crispy and blackened.
- Slice the polenta and place into a pot with ¼ cup vegetable broth. Cook over medium heat. With a potato masher, mash the polenta until it is thick. Add in goat cheese and stir to form a creamy mixture.
- Laddle the polenta into two or four bowls, depending how hungry you are. Top with pancetta and brussel sprouts. Serve.