First weekend of Advent

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Trauschitz 2014 024Roasted Brussels sprouts with polenta

Ingredients: 400 gr of Brussels sprouts, oil or butter, salt and pepper to taste, marjoram, vinaigar of balsamico

for the star and Christmas tree polenta: 400 milk, 20 gr butter, salt, 125 gr cornmeal (yellow), 2 eggs, oil to fry and grated parmesan cheeseTrauschitz 2014 006

Methods for the Brussels sprouts: Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Sprinkle with balsamic vinegar. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries) and serve immediately with the fried polentas.

Methods for the polenta: Bring milk or water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Add 2 eggs and grated parmesan, smooth polenta with a knife evenly on a parchment paper then cut stars and Xmas trees from polenta with the baking forms. Heat oil in a frying pan and fry the polenta stars and the trees. Offer with mulled wine!

 

 

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