This is a staple in my house.
Quick to put together.
And purple brussels make it even prettier (regular ol’ brussels sprouts will work just fine, too).
Preheat oven to 400 degrees.
While your oven heats up, clean brussels, trim and halve. Spray a baking sheet with olive oil spray and place sprouts on the sheet pan, spray with more olive oil and season with salt and pepper. Roast until browned, crispy and cooked through.
To make polenta, measure out 2 cups of skim milk (or whatever milk you want) and 2 cups of water, pour into a sauce pan over medium-high heat and add a generous pinch of salt. Measure out a cup of dried polenta (I like Bob’s Red Mill’s!).
Bring milk/water mixture to a boil (carefully, milk can boil over!) and once boiling, add polenta, reduce heat and stir/whisk until mixture thickens (can take 5-15 minutes depending on your polenta and your heat level). Once polenta is cooked and thickened, stir in 1/3 to 1/2 cup parmesan cheese and, if you’re feeling it, add a pat of butter.
To serve, spoon out polenta and top with roasted brussels, drizzle with your favorite balsamic and top with a bit more parmesan cheese.