Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta


Braising is my go-to method for cooking Brussels sprouts.  It's super easy, cooking the Brussels sprouts perfectly by steaming them tender, while searing them with a slight browning.   This recipe sounds fancy, yet so simple but no one needs to know.  The trick is to cook up the bacon first to render out the bacon fat to cook the Brussels sprout in, removing the cooked bacon bits to be added in at the end.  The braised Brussels sprouts are a perfect fall and winter side.  I happened to be making up so polenta, and thought this could be the perfect base for this beautiful tasty side.  "Loose" polenta just means it's not set up and has a "loose" texture.  I added in some broth, cheese, chives and parsley into the polenta.  Personalize it according to what you like and have fun experimenting.

 Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
Ingredients:

  • Bacon, about 4 slices, cut into medium dice
  • Brussels Sprouts, 1 bag or 1 small stalk, cleaned and cut in half lengthwise
  • Shallots, 2, chopped small dice
  • Sherry, 1 ounce
  • Salt and Pepper to taste, I also added in Penzey's Country French seasoning (my fave)
  • Loose polenta made to your liking
Directions:
Heat a large skillet over medium heat.  Add in the cut bacon and saute until bacon is cooking.  Remove the bacon and reserve in a bowl, leaving as much bacon fat as possible, to be added in last.  Add in the Brussels sprouts and cover skillet tightly.  Reduce heat to low-medium.  Add in the chopped shallots.  Occasionally turn them over.  Once the Brussels sprouts turn a rich green, about 10-15 minutes depending on size, add in the sherry and allow to cook off uncovered.  Add in the bacon and stir until completely incorporated.  Serve over the polenta, or whatever you fancy.  Other ideas: Italian style smashed potatoes.  Enjoy!

-Erin Swing
Swing Eats


This is part of Food Network's Fall Fest. Check out The FN Dish and the family of bloggers' recipes. The fall theme we're focusing on here are Brussels sprouts. On twitter, we're tagging #FallFest.


Healthy Eats: 5 Healthier Ways to Spruce Up Brussels Sprouts
Creative Culinary: Bowtie Pasta with Bacon and Brussels Sprouts
The Fed Up Foodie: Beef and Brussels Sprouts Stew
Hey Grill Hey: Brown Sugar Bacon Brussels Sprout Bites
A Mind "Full" Mom: Brussels Sprouts Caesar Salad
Taste with the Eyes: Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup
The Mediterranean Dish: Fall Rotini Pasta Salad with Brussels Sprouts and Butternut Squash
The Mom 100: Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
Pinch My Salt: Steamed Brussels Sprouts with Dilly Dip
Devour: Every Day We’re Brusselin’: 4 Craveable Brussels Sprout Salads
Swing Eats: Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
In Jennie's Kitchen: Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad

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