Polenta and brussels sprouts salad

This polenta and Brussels sprouts salad makes the perfect dinner meal for the whole family! Healthy, wholesome and super tasty - this dish ticks all the boxes!

  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
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Polenta and brussels sprouts salad
  • 1 litre vegetable stock
  • 1 cup milk
  • 2 cup instant polenta
  • 2 cup coarsely grated parmesan
  • 1 cup pizza cheese
  • 1/3 cup extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon maple syrup
  • 300 gram fresh brussels sprouts, halved
  • 1 medium fennel, sliced very finely, fronds reserved
  • 2 cup loosely packet picked watercress
  • 1/2 cup chopped sicilian olives


Polenta and brussels sprouts salad
  • 1
    Lightly grease a 20 x 30cm slice pan. Line base and long sides with baking paper.
  • 2
    In a medium saucepan, bring stock and milk to the boil on high. Whisk in polenta on heat 3-4 minutes until thickened. Stir parmesan through. Season. Pour into pan and using wet hands press out evenly. Chill, covered, 1 hour or until cool.
  • 3
    Preheat oven to hot, 200C. Grease and line 3 oven trays with baking paper.
  • 4
    Break polenta into pieces and spread evenly over two trays. Drizzle with half oil and sprinkle with pizza cheese.
  • 5
    Spread Brussels sprouts evenly over second tray, drizzle with 1 tbsp oil, season. Bake with polenta 10-15 minutes until golden. Bake polenta for a further 20 minutes, turning once until golden brown.
  • 6
    Meanwhile, in a jug, whisk remaining oil, vinegar and syrup. Season.
  • 7
    In a large bowl, combine polenta, sprouts, fennel, fennel fronds, watercress and olive. Drizzle with dressing to serve.


Dressing can be made and stored in the jar in the fridge for up to 2 days. Polenta can be made up to 1 day ahead, covered and chilled. If liked swirl 1/3 prepared pesto into polenta before chilling.

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