This dish is featured on the winter menu at the terrain Garden Cafe-Westport.
• 4 cups Brussels sprouts
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon maple syrup
• 2 tablespoons apple cider
1. Blanch Brussels sprouts in boiling water until soft, about 6 minutes.
2. Transfer them to a hot sauté pan with some olive oil and sauté until crispy.
3. Add maple syrup and apple cider to the pan and let sauce cook down until thickened.
• 2 cups vegetable stock
• 2 cups water
• 1 cup coarse polenta
• 3 teaspoons salt
• 1 cup oil for frying
1. Bring vegetable stock and water to a boil, add polenta and stir. Continue stirring for 5-10 minutes or until smooth. Add salt, take off the heat, and stir.
2. Grease a shallow 20” x 20” pan with some olive oil and pour in polenta mixture. Put in refrigerator and allow to cool for at least an hour. Once set, cut into 1-inch cubes.
3. Heat 1 cup oil in a deep sauté pan until hot. Drop polenta cubes into the oil for 30 seconds, until they are crispy, then remove and dry on paper towels.
• 1/4 cup diced white onions
• 1 tablespoon fresh thyme
• 1 winter apple, diced
• 12 ounces fresh cranberries
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 cup apple cider vinegar
• 1 cup apple cider
1. In a saucepan, cook the onions and thyme until translucent. Add diced apple and cook until soft, about one minute.
2. Add cranberries, sugar, salt, and liquids, and simmer until thickened, about 15 minutes.
To serve family style, assemble Brussels sprouts and polenta on a platter, garnish with chutney as a drizzle, add some winter micro greens if you are feeling fancy, and that’s it!
Jessica Bengston, Sous-Chef, terrain Garden Café, Westport