Brussels Sprouts with Pancetta atop Creamy Polenta

Creamy and delicious, this recipe does well as its own course, or as an accompaniment to a braised dish such as my red wine braised short ribs.

The key to enjoying brussels sprouts—and they really are good, despite your childhood memory—is not overcooking them. Overcooked, brussels sprouts become mushy and bitter, a disgusting sulfurous mess. Properly cooked, and balanced by pancetta or butter, they are a star on any plate.

This recipe is in two halves, and you can certainly make just the 'sprouts or just the creamy polenta. Indeed, the polenta half is an excellent dish to have at your disposal.

Creamy Polenta. Make four servings.

Ingredients:

1 cup polenta (medium-ground yellow cornmeal)
2 cups whole milk
2 cups water
1/2 cup créme fraîche
1/3 cup Parmigiano-Reggiano, preferably Stravecchio or Riserva, aged 2-3 years
sea salt, for salting water
gray salt, to taste
freshly-ground white pepper, to taste

In a large saucepan, bring the water and milk to a boil over high heat. Add a couple pinches of sea salt and stir. Whisking constantly, slowly add the polenta into the mix. Continue whisking for three or so minutes to prevent lumping.

Lower heat and simmer with the lid half on, whisking every 10 minutes or so, until the polenta is smooth and creamy—about 45 minutes.

Add the créme fraîche and the Parmigiano-Reggiano. Stir to incorporate. Add white pepper and gray salt, to taste. Adjust consistency by adding more whole milk, if needed.

With the lid on, the polenta can sit for 15-20 minutes until ready.

Brussel Sprouts with Pancetta. Makes four servings.

Ingredients:

1 pound fresh brussels sprouts, bottom trimmed and any tough or wilted outer leaves removed
1 tablespoon grape seed oil
1/4 pound pancetta, cut thick and sliced into 1/4-inch cubes
4 cloves garlic, smashed and minced
1/3 cup chicken stock
sea salt, for salting water
gray salt, to taste
freshly-ground black pepper, to taste

In a large pot, bring water to boil over high heat. Add sea salt and the brussels sprouts. Parboil, about four minutes. Drain.

Concurrently, heat the grape seed oil in a large saute pan over medium heat. Add the pancetta and saute until brown and crisp, about four minutes. Using a slotted spoon, reserve the pancetta to a plate.

Add the garlic and saute about one minute. Add the brussels sprouts and saute until they start to change color, about four or five minutes. Season to taste with pepper.

Add the chicken stock and simmer until it reduces and the sprouts are just coated, about three or four minutes. Return pancetta to pan. Taste, and add gray salt as needed.

To serve, place a large spoonful of polenta in the middle of a plate. Top with three or four brussels sprouts. Optionally drop a couple dollops of hot sauce across the plate.