Roasted Brussels Sprout Polenta Bowls

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By Lee Funke

3.34 from 3 votes

Published 11/21/2016 • Updated 3/24/2024

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Meal prep like a vegetarian boss and make these Roasted Brussels Sprout Polenta Bowls fully equipped with caramelized onions and kale! I have been on a mission to eat plant-based at least once a week… not for any other reason but to EAT MORE VEGGIES. To this day, I still have a hard time eating enough vegetables to meet the quota. That’s why I LOVE BOWLS. If it’s prepped, I will eat!

The roasted Brussels sprouts are a fan favorite with so much texture and flavor. This creamy polenta recipe may be good for you, but it’s got that comfort food taste that will satisfy and keep you energized.

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These roasted Brussels sprout polenta bowls are one of my favorite new recipes. It’s super simple to make and cook with! Just roast your Brussels sprouts, caramelize your onions, saute your kale, and cook your tube of polenta with some chicken or vegetable broth! Cook your batch of polenta in a large skillet over medium heat until creamy. IT’S THAT EASY.

What You Need for These Brussels Sprout Polenta Bowls

• Brussels sprouts: We used our Balsamic Sea Salt Roasted Brussels Sprout recipe to make these little green roasted vegetables — they’re a reader favorite!
• Red onion: The red onions get caramelized over the stove to add a touch of sweetness to this savory bowl.
• Kale: Sautéed kale adds a burst of green earthiness and nutrition to this bowl. 
• Polenta: We used pre-cooked polenta. Whole Foods makes a really great precooked 365 polenta.
• Microgreens: This is totally optional, but we love adding microgreens to this bowl (or any bowl, really) for a pop of freshness.
• Harissa sauce: If you’ve never tried harissa sauce…GET ON THAT. It is LYFE. My favorite brand? Stonewall Kitchen.

Polenta Bowl Variations

Add protein: A fried egg, poached egg, or even sweet potato would be great on top of these polenta bowls! For a non-vegetarian option, add cooked bacon or chicken.

Make it cheesy: If you love cheese with all your meals like I do, feel free to add freshly grated parmesan cheese, goat cheese, or vegan cheese to this bowl. 

Sauce: Swap the harissa sauce with chimichurri sauce for a different flavor profile.

What is the secret to making creamy, perfect polenta? 

The key to making creamy polenta is using enough liquid and stirring consistently. This helps break down the cornmeal and create a smooth texture. 

Is polenta better with water, milk, or broth?

This is totally subjective! The traditional Italian way is with water, but some find using broth makes for a more flavorful dish. Others like using milk or a combination of both for a creamier texture. Feel free to experiment and see which version you prefer! 

Storage

If you’re meal-prepping these bowls for the week, store them in an airtight container in the refrigerator for up to 4 days. The polenta may thicken when cooled, so add a splash of water or broth before reheating to maintain a creamy texture. 

Can you freeze polenta bowls?

This recipe can also be frozen for up to 3 months. To keep things simple, we recommend portioning out your bowls into single-serve containers. Remove as much air as possible and then seal. To reheat from frozen, defrost in the fridge overnight and then microwave or cook on the stovetop.

3.34 from 3 votes

Roasted Brussels Sprout Polenta Bowl

This roasted Brussels Sprout and Polenta Bowl is truly fall in a bowl. It's vegetarian and so delicious.

By: Lee Funke

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4

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Ingredients 

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For the Brussels Sprouts

• ▢ 1 lb. brussels sprouts, halved
• ▢ 2-3 tablespoons olive oil
• ▢ 1 tablespoon minced garlic
• ▢ 2 tablespoons aged balsamic vinegar
• ▢ ½ teaspoon sea salt

For the Caramelized Onions

• ▢ 1 large red onion, finely sliced
• ▢ 3 tablespoons of olive oil
• ▢ salt, to taste

For the Kale

• ▢ 4 cups kale, deboned and packed
• ▢ 3 tablespoons olive oil
• ▢ 1/2 tablespoon garlic powder
• ▢ salt and pepper, to taste

For the Polenta

• ▢ 1 18 oz. tube of polenta
• ▢ 1-2 cups vegetable broth

Toppings

• ▢ Micro greens
• ▢ harissa sauce

Instructions 

For the Brussels Sprouts

• Follow the directions for FFF’s Balsamic Sea Salt Roasted Brussels Sprouts

For the Caramelized Onions

• Heat 3 tablespoons of olive oil in a large frying pan over low/medium heat.
• Add sliced red onion to the pan. Let cook for 6-8 minutes (stirring occasionally) over low/medium heat until onions are translucent.
• Season with salt to taste and set aside.

For the Kale

• In the same frying pan as the onions, heat 3 tablespoons of olive oil. Add kale.
• Season with garlic powder and salt and sauté for 2 minutes. Just long enough to wilt the kale, before it gets soggy. Set aside.

For the Polenta

• Open one tube of polenta, cut it into chunks, and place into a medium pot.Turn to medium/high heat.
• Add 1/2 cup of chicken broth at a time to the polenta and mix continuously until creamy (about 1-2 cups in total, depending on how creamy you like your polenta). Once creamy, remove from heat and set aside.

Nutrition

Calories: 382 kcal, Carbohydrates: 34 g, Protein: 7 g, Fat: 24 g, Fiber: 6 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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