Wednesday, October 2, 2013

Baked Polenta with Leeks, Brussels Sprouts and Cotija Cheese

Baked Polenta with Leeks, Brussels Sprouts and Cotija Cheese
I love brussels sprouts. If I could, I would probably eat them in every meal. I can thank my grandfather for that. So I'm always looking for ways to bring them in a meal. I originally found this recipe in Vegetarian Times with bell peppers and goat cheese, but this wasn't going to work the night I wanted to make it - we didn't have any peppers (they would be too sweet anyway, right?) and T doesn't like goat cheese. So instead, I substituted in brussels sprouts and cotija cheese. Cotija is like a firm feta, but not quite as salty, and more crumbly. It's delicious. And it's easy.
Cotija cheese, salty deliciousness.
1 Tbs. olive oil
3 medium leeks, trimmed, halved and chopped
1 lb. brussels sprouts, trimmed, halved or quartered (I actually don't have any idea how many to use)
2 Tbs. fresh thyme
1/4 tsp. red pepper flakes (I added more, I like some kick!)
1/2 c. vegetable broth
3 cloves garlic, minced
1 16-oz tube of polenta, cut into 1/2 inch slices
3 oz. cotija cheese
Preheat the oven to 400° F. In an oven-safe skillet (a cast-iron pan works great), heat the oil and add the leeks, sauteing at medium heat for about 3 minutes. Add the brussels sprouts, half the thyme, and red pepper flakes. Saute for another 7 minutes. Stir in the broth and garlic.
Store-bought polenta with herbs.

Add the polenta slices to the top of the leek mixture. Crumble the cotija cheese over the polenta and vegetables, and sprinkle the rest of the thyme on top. Bake in the oven for about 10 minutes, and enjoy!
Brussies, my favorite!

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