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 Chef Bryan Szeliga
Serves 4
Polenta
1/2 Cup Polenta
Note: Use a ratio of 6:1 liquid to polenta
1 1/2 Cups Vegetable stock
1 1/2 Cups Whole milk
1/2 Cup Unsalted butter (cut into small pieces)
1/2 Cup Cheddar cheese (grated)
Method
- Bring vegetable stock and milk to a boil in saucepan.
- Slowly whisk in the polenta, and bring liquid back to a boil.
- Reduce to a simmer. Cook on low heat for about 20 minutes stirring often to prevent scorching.
- Cook until the polenta is no longer gritty and is a smooth consistency.
- Whisk in the butter and cheddar cheese.
- Finish with salt and pepper to taste.
Shrimp
12 Shrimp (shelled, deveined)
- Season shrimp with salt, pepper, and a pinch of paprika.
- Grill shrimp on medium to high heat, 1-2 minutes on each side.
Caramelized Brussels Sprouts
1 lb Brussels Spouts
Method
- Trim the end of the sprouts and then cut in half lengthwise. (North to South)
- Heat heavy bottom or cast iron skillet on medium/low. (Heat as if you were making a grilled cheese sandwich).
- Once hot add the sprouts cut side (flat side) down. Then add enough oil to cover the bottom of the skillet, sprinkle sprouts with salt and pepper.
- Cook for 5 to 8 minutes until the sprouts have turned a golden brown (do not cook the round side).
To Plate: Place polenta in a bowl, top with the sprouts and then the grilled shrimp.
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