Pumpkin Polenta with Brussels Sprouts + Sausage

My husband is always a good sport when it comes to being my go-to taste tester.

He eats random meals made up of four totally different things--recipes I tested earlier that day. 

He also answers all of my nagging questions--even if it’s the fourth time I'm asking if what I made had enough spice.

“But are you sure?!”

So sometimes I like to cook a meal that I know will make him just light up when he gets home.

And a combination of pumpkin, polenta, charred brussels sprouts, spicy sausage, and brown butter (all of his favorites!) is bound to make him light up like a Christmas tree.

And it just might make your day too!

Pumpkin Polenta with Brussels Sprouts + Sausage

servings: 2

Ingredients:

  • 2½ tablespoons unsalted butter, browned and divided—1½ tablespoons for the polenta, the remainder for a garnish
  • 1 link chorizo sausage
  • 8 ounces quartered Brussels sprouts (about 2 cups)
  • 1 teaspoon olive oil
  • 1¼ teaspoon kosher salt
  • 1½ cup vegetable stock
  • ½ cup instant polenta
  • 4½ tablespoons pumpkin puree
  • 1½ teaspoons cream cheese
  • 1 ounce cubed white cheddar cheese
  • 2 tablespoons dried cranberries

Directions:

  1. Brown the butter by melting it in a small saucepan over medium heat (Watch my How to Brown Butter video). Cook it until browned—about 5 minutes. Set it aside for later.
  2. In a large skillet on medium heat, cook the chorizo until it is lightly browned and firm—about 10 minutes. Remove it from the skillet, cut it into small cubes, and set it aside for later.
  3. In the same skillet, add the Brussels sprouts, oil, and a ½ teaspoon of the salt. Cook until the Brussels sprouts are caramelized—about 7 minutes. Then add the chorizo back to the skillet and continue to cook it for about 3 minutes.
  4. While the Brussels sprouts are cooking, start preparing the polenta. In a small pot over medium-low heat, warm the stock. Slowly add the polenta a little at a time, stirring frequently to avoid lumps from forming. Cook this mixture until it is smooth—5 minutes. Stir the pumpkin puree and the remaining ¾ teaspoon salt into the polenta and continue to cook it for another 2 minutes.
  5. Remove the pot from the heat and stir in the cream cheese and 1½ tablespoons of browned butter. Check the seasoning of the polenta, adding more salt if necessary
  6. To assemble, divide the polenta between 2 bowls. Top each serving with equal amounts of Brussels sprouts and chorizo, along with equal amounts of the cheddar cheese and cranberries. Drizzle each bowl with the remaining browned butter—however much you like.
: @NikkiDinki

: @NikkiDinkiCooking

 

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