Preparing meals together is a wonderful way to connect to one another and increase mindfulness in the eating experience. This winter vegetable polenta is perfect to make with a loved one for an upscale night in. Brussels sprouts are a good source of vitamin C and have been shown to support gut health, while carrots have nutrients that support antioxidant function and onions support immune health. The polenta provides protein, fiber and color while the fish balances the meal with satiating protein.
RECIPE:
Winter Vegetable Polenta (gluten free, dairy free)
Total Time: 60 minutes
Cook Time: 40 minutes
Prep Time: 15-20 minutes
Yields: 6-8 servings
INGREDIENTS
3 cloves garlic, minced
½ lb brussels sprouts, halved
3 larve carrots, diced
1 large red onion, diced
4 tbsp herbed olive oil, divided (Tubby Olive’s Tuscan Herb Olive Oil)
¼ lemon, juiced
½ tsp salt, divided
1 lb white fish of choice (such as seabass or cod)
1 qt low sodium vegetable broth
1 C quick cook polenta
¼ tsp sage
¼ tsp thyme
Parsley and chives to garnish
INSTRUCTIONS
1. Heat oven to 450 degrees F.
2. Add diced vegetables, minced garlic, 2 tbsp of olive oil, lemon juice and ¼ tsp salt into a bowl and mix well. Spread over a baking sheet, with brussels sprouts cut side down, and bake for 20 minutes.
3. While vegetables are roasting, drizzle ½ tbsp olive oil onto a baking dish. Place the fish, in four 4 ounce pieces onto the dish. Drizzle remainder of oil over the top of the fish and add crushed black pepper to as desired.
4. While fish is baking, bring the quart of vegetable broth to a boil. Add the cup of polenta as well as the remaining tbsp of olive oil, salt, sage and thyme. Whisk vigorously for 3-5 minutes (or according to package directions).
4. Plate ¼ of the polenta onto a dish. Top with ¼ of the vegetables and a piece of the fish. Garnish with parsley and/or chives, as well as more lemon juice and some crushed red pepper if desired.
