Polenta with pumpkin and brussels sprouts – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 514, total fat 21 g., saturated fat g., proteins 16 g., carbohydrates 70 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Ryan Dausch Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr Brussels sprouts, cut into quarters (about 4 Art.)
- 450 gr nutmeg pumpkin, peeled and diced (about 3 tbsp.)
- 2 tbsp. l olive oil and also a little for spatter
- 2 tbsp. milk
- 1 tbsp. polenta
- 425 gr. pumpkin puree
- 3/4 Art. grated parmesan (about 60 gr.), as well as slices parmesan for serving
- 2 tbsp. l butter
- 2 tbsp. l shredded sage
Recipes with similar ingredients: polenta, Brussels sprouts, clary pumpkin, parmesan cheese, milk, sage
Recipe preparation:
- Preheat the oven to 200 ° C. Stir brussels sprouts and pumpkin with olive oil and put on a baking sheet; salt and pepper. Spread the vegetables evenly. Bake until cooked and the appearance of brown, about 30 minutes
- Meanwhile, pour 4 tbsp into a large pan. water and milk, add 1/2 tsp. salt and bring to a boil. Stir in the polenta. Bring to a boil again, then reduce heat to a minimum. Cook, stirring frequently, until creamy, about 6 minutes. Add the pumpkin puree. Cook, stirring, for about 4 minutes.
- Remove from heat and add grated parmesan, butter and sage; salt to taste. Serve polenta with baked vegetables and Parmesan drizzle with olive oil.
