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Polenta With Brussels Sprouts

The slice of taleggio cheese on top of this finished dish is what puts it over the top.

This dish is garnished with my go-to sauce, red pepper coulis.

[photo 1]

We’re going to turn everyone into a Brussels sprouts lover today!

This recipe starts off with the blanching of the Brussels sprouts. (Keep them a bit crunchy because we are going to cook them again later on.) I like them just like this. They’re almost like a crudités vegetable. You could eat them cold and dip them into a blue cheese dip. Delicious!

But this dish is really about the polenta. When cooking the polenta discs in the pan, don’t fiddle with them too much! We want to develop a nice crust on both sides, and just like cooking mushrooms, this means putting them in the pan and leaving them alone. You’ll know they need to be flipped to the other side when they can move freely in the pan.

Now to prepare a plate. Surround a couple discs of polenta with a half dozen Brussels sprouts. Cover the discs with a couple slices of taleggio cheese and decorate the plate with red pepper coulis and some fresh herbs.

Taleggio is like a super stinky brie. I love it, but I don’t always find it in the Midwest. When I saw it in the cheese aisle the other day, I knew I wanted to share it with everyone here at Earth Eats!

[photo 2]

Polenta With Brussels Sprouts


  • 2 dozen Brussels sprouts
  • 1 dozen slices of polenta
  • cooking oil
  • handful grated parmesan cheese
  • 1 teaspoon garlic, minced
  • several slices of taleggio cheese
  • salt and pepper to taste
  • handful chopped herbs (garnish)
  • olive oil (garnish)
  • red pepper coulis (garnish)

Cooking Directions

  1. Blanch the Brussels sprouts. (Cook in boiling water until al dente, then plunge them into cold water.)
  2. Heat cooking oil in a sauté pan and brown polenta discs on both sides. Sprinkle the polenta with grated parmesan cheese. Don’t rush this and don’t fiddle with the food too much! You'll know they are ready to flip when they move freely in the pan. Set polenta aside.
  3. In the same pan, add oil and garlic. Warm Brussels sprouts in hot water, then add them to the pan.
  4. Season with salt and pepper, but not too much because parmesan cheese is naturally salty.
  5. Garnish with red pepper coulis, chopped herbs and olive oil.
  6. Finish the dish with slices of taleggio on top of the polenta.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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