summary

Brussels sprouts and oyster mushrooms star in this creamy vegan polenta dish. Making a superb side dish or vegetarian entree, the recipe features caramelized Brussels sprouts pan fried with mushrooms served over a bed of polenta prepared with an umami blend of vegan butter and nutritional yeast. This nutritious and satisfying dish gets a brightness boost with a finish of lemon zest.

ingredients

Kosher salt and freshly ground black pepper
1 cup yellow polenta or coarsely ground cornmeal
3 tablespoons vegan butter
2 tablespoons nutritional yeast
4 tablespoons extra-virgin olive oil, divided, plus more as needed
1 pound Brussels sprouts, halved
½ pound oyster mushrooms, halved
2 teaspoons balsamic vinegar
2 tablespoons chopped fresh parsley
2 teaspoons lemon zest

directions

In a saucepan, combine 4 cups of water and 1 teaspoon of salt. Bring to a boil,and then whisk in the polenta in a slow steady stream. Whisk continuously for 2 minutes. Reduce the heat to low and cover the pan. Cook for 25 minutes, whisking every 5 minutes. Whisk in the vegan butter and nutritional yeast, and keep warm over very low heat.
While the polenta is cooking, make the Brussels sprouts. Set an iron skillet over high heat and warm the pan for 3 minutes. Add 2 tablespoons of olive oil and let warm until very hot, but not smoking. Working in batches if necessary, add the Brussels sprouts, in one layer, cut-side down. Season with salt and pepper, and allow to cook without moving for 5 minutes. Flip the Brussels sprouts, and cook for an additional 2 minutes. Add the mushrooms and 2 more tablespoons of olive oil. Season with salt and pepper. Cook, stirring occasionally, until mushrooms soften, adding more olive oil if needed. Stir in the balsamic vinegar, and cook until Brussels sprouts are fork-tender. Remove from heat, and stir in the parsley.
To assemble, spoon polenta onto the bottom of a shallow serving bowl, and pile on the Brussels sprouts and mushrooms. Finish with the lemon zest and serve at once.

notes

When buying Brussels sprouts, choose those with bright green, tightly packed leaves.

It is important to not overcrowd the pan when cooking the Brussels sprouts because they will steam instead of fry. You need room for each half to touch the bottom of the pan in order to achieve caramelization.

You can make the Brussels sprouts and mushrooms a day ahead of time, and rewarm them in a hot skillet.

You can make the polenta the day before. To rewarm, put it in a saucepan and add as much vegan butter as needed to loosen it up.

If you can’t find oyster mushrooms you can use any variety, including cremini, portobello and white.