Creamy Polenta with Brussels Sprouts and Beetroot | vegan
A wintry and vegan meal that can be prepared in 30 minutes: creamy polenta with Brussels sprouts, beets and herb oil is quick, easy and healthy!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Paring knife
- Fork
- Blender
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 130 g (0.75 cup) cornmeal
- 250 ml (1 cup) plant-based heavy cream
- 400 ml (2 cups) vegetable broth
- 1 tbsp nutritional yeast
- salt
- pepper
- 200 g Brussels sprouts
- 1 large beetroot
- 1 onion
- 3–4 branches rosemary
- olive oil
- 10 g (0.33 oz) fresh parsley
- 5 g (0.25 oz) fresh basil
- 5 g (0.25 oz) fresh chives
- 50 ml (0.25 cup) olive oil
- 1 tbsp agave syrup
- 1/2 lemon (juice)
- pine nuts
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