As my friend says, eventually you get tired of wearing your summer clothes, and likewise, I am tired of using summer ingredients. I'll curse these words in just a couple months when I long for fresh zucchini, but right now, I'm done with zucchini and corn. I just can't anymore. It's time to move onto #BrusselsSprouts and #carrots.
I'm sure you can skip the cheese in the polenta, but why not give it a go if you're not a strict vegan.
Source: Floating Kitchen | Serves: 3-4 | Time: 50 min
Changes: replaced maple syrup with agave; used Tubby Olive's smoked EVO; used dried thyme (and used less than I would have of the fresh); made big adjustments to the polenta so I could make it as easy as possible.
1/2 cup brewed coffee
1 tbsp balsamic vinegar
1 tbsp maple syrup
2 cups brussels sprouts, trimmed and halved
1 1/2 cups carrots, peeled and sliced
8 oz button #mushrooms, wiped clean and halved
2 tbsp smoked EVO
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 18-oz tube of sun-dried tomato polenta, chopped up into 1/2 inch pieces
1 1/2 cups coconut milk
1 tbsp vegan butter
4 tablespoons mascarpone cheese
1/2 tsp salt
In a small saucepan over medium-high heat, bring the coffee, balsamic vinegar and agave nectar to a boil. Cook, stirring occasionally, until the liquid is reduced in volume by approximately half, about 7-8 minutes. Remove the saucepan from the heat and set it aside.
Pre-heat your oven to 425 degrees. Add the brussels sprouts, carrots and mushrooms to a large rimmed baking pan. Drizzle with the olive oil and sprinkle with the thyme, salt and black pepper. Toss to coat.
Transfer the baking pan to your pre-heated oven and roast the vegetables for 15 minutes. After 15 minutes, remove the baking pan and drizzle about 3 tablespoons of the reduced coffee glaze over the vegetables, tossing to coat. Return the baking pan to your oven and roast the vegetables for an additional 10 minutes. Then remove the baking pan from your oven and cover it to keep the vegetables warm.
While your veggies roast that additional 10 minutes, work on your polenta. Stir polenta chunks and coconut milk together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes. Reduce to the lowest heat and then stir in cheese, butter and salt. Make sure everything is well combined and creamy. Set aside
Pour polenta into bowls. Top with veggies. Drizzle remaining coffee sauce and enjoy!