Roasted Brussels Sprout Polenta Bowl

• Vegetarian

• Produce

  • 1 lb Brussels sprouts
  • 1 tbsp Garlic
  • 1/2 tbsp Garlic powder
  • 4 cups Kale
  • 1 Micro greens
  • 1 Red onion, large

• Canned Goods

  • 1 cups Vegetable broth

• Condiments

  • 2 tbsp Balsamic vinegar, aged
  • 1 Harissa sauce

• Pasta & Grains

  • 1 18oz. tube Polenta

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 8 tbsp Olive oil

Found on fitfoodiefinds.com

Ingredients

• 1 pound brussels sprouts, halved
• 2-3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 tablespoons aged balsamic vinegar
• ½ teaspoon sea salt
• 1 large red onion, finely sliced
• 3 tablespoons of olive oil
• salt, to taste
• 4 cups kale, deboned and packed
• 3 tablespoons olive oil
• ½ tablespoon garlic powder
• salt and pepper, to taste
• 1 18oz. tube of polenta
• 1-2 cups vegetable broth
• Micro greens
• harissa sauce

Directions

• Follow the directions for FFFs Balsamic Sea Salt Roasted Brussels Sprouts
• Heat 3 tablespoons of olive oil in a large frying pan over low/medium heat.
• Add sliced red onion to the pan. Let cook for 6-8 minutes (stirring occasionally) over low/medium heat until onions are translucent.
• Season with salt to taste and set aside.
• In the same frying pan as the onions, heat 3 tablespoons of olive oil. Add kale.
• Season with garlic powder and salt and sauté for 2 minutes. Just long enough to wilt the kale, before it gets soggy. Set aside.
• Open one tube of polenta, cut it into chunks, and place into a medium pot.Turn to medium/high heat.
• Add ½ cup of chicken broth at a time to the polenta and mix continuously until creamy (about 1-2 cups in total, depending on how creamy you like your polenta). Once creamy, remove from heat and set aside.

Nutrition