Fresh Corn Polenta with Comté & Crispy Brussels Sprouts
Adapted from Chef Ryan Hardy, Charlie Bird Restaurant
- 10 ounces Brussels sprouts (about 3 cups), trimmed and sliced very thinly crosswise
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt plus more for seasoning
- 4 cups water
- 1 cup polenta or coarse cornmeal
- 2 cups fresh corn kernels (about 3 ears)
- 4 tablespoons butter, cut into cubes
- ½ cup (packed) shredded Comté, plus 4 ounces for shaving (about 5 ½-6 ounces total)
- 1-2 teaspoons sugar
- Preheat the oven to 450˚F. In a bowl, toss the Brussels sprouts with the olive oil to evenly coat. Season with salt. Spread the Brussels sprouts in a single layer on a baking sheet. Bake 15-20 minutes, stirring often (especially near the end), or until evenly browned and crispy. Transfer to a paper-towel-lined plate to cool.
- Bring the water and 1 teaspoon of salt to a boil in a heavy saucepan. Slowly pour in the polenta while whisking. Bring to a boil, whisking constantly. Reduce heat to low, cover, and cook, stirring every 10 minutes, until the polenta is tender and creamy, about 30-35 minutes.
- In the meantime, puree the corn kernels in a blender.
- Stir the butter, corn puree and shredded Comté into the polenta. Add 1-2 teaspoons of sugar (depending on the sweetness of the corn). Season with salt to taste.
- Pour the polenta into shallow bowls or onto wooden boards, and top with the crispy Brussels sprouts. Generously shave Comté over top using a vegetable peeler. Serve immediately!