Having most, but not all, of the ingredients for this recipe, I adapted it to fit my needs and to hit the flavors that I wanted. Getting a creamy and exciting meal is great, but the fun of cooking is in how you get to that point, and in improving and improvising. This would be a great dish to modify and make your own.
Adapted from Food Network, post by Dave.
-1/4 pound Brussels sprouts
-1 tablespoon oil
-salt and pepper
-1 tablespoon maple syrup
-1/2 cup corn meal
-1 1/2 cups water
-1/2 cup milk
-1/2 cup pumpkin puree
-2 ounces Swiss cheese
-1 tablespoon chopped sage
Chop the Brussels sprouts in half, then toss in oil, salt and pepper to lightly coat. Roast at 400 degrees for 20-25 minutes. After twelve minutes, turn the Brussels sprouts, drizzle maple syrup over them, and return them to the oven for the remaining time.
Bring the water, milk, and a dash of salt to a boil in a medium sauce pan. Add the corn meal, reduce the heat to a simmer, and vigorously whisk to break up any clumps. Continue to whisk at a simmer for a few minutes longer until the polenta has thickened but is still creamy. Set the heat to low and stir in the pumpkin, cheese and sage. Add more salt and black pepper, to taste.
Once the cheese is melted, the polenta is ready to serve. Top with the Brussels sprouts and additional grated cheese. This recipe is a great seasonal meal, and a nice way to use pumpkin puree. The touch of sweetness from the maple complements the strong roasted Brussels sprouts, and the creamy polenta has just the right amount of pumpkin. Be sure to taste before serving, my dish greatly benefited from the black pepper added at the end.