Shaved Brussel Sprouts & Polenta Cake
Sunday, November 13, 2016 at 2:13PM
Margot in Shaved Brussel Spouts & Polenta Cake

The original dish was with something called a Fontina Cake, and it took me a little while to figure out what it really was:  basically, flattened Arancini balls.  Since I had already made the polenta the day before, I went ahead with it.  Not sure the Arancini is worth the effort, this was just as good.  Maybe some day, when I happen to have some leftover risotto that I made with no other flavorings, i'll try it that way.  If you want to, just look up Arancini on any food site and go with whatever your favorite chef says.  Just make into patties instead of balls, and serve with the brussel sprout salad. This half recipe of hard polenta will make 6 servings.  My mother used to stand over a hot pot of liquid, sprinkling the polenta in every so slowly, and then stood there another 45 minutes, stiring constantly while it cooked.  (Actually, she made me do it.)  Then one day she figureded out an easier methods, and its been mine ever since.  Thanks, Nan.

Make the Polenta:

1-1/4 cup polenta meal
1-1/2 cup mile
1 cup water
1 tsp salt
4 oz fontina cheese, shredded
1/2 cup fine breadcrumbs

Make the Brussel Sprout Salad

10-12 large brussel sprouts
2 Tbs Cooked, crumbed bacon (optional)
2 Tbs toasted pine nuts (optional)
2 oz chunk of Reggiona Parmesana cheese
2 Tbs EVOO
2 Tbs White Truffle Oil
2 Tbs champagne or white balsamic vinegar
1/2 tsp dijon mustard
1/2 tsp salt 
1/4 teaspoon white pepper

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