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Creamy charred leeks and brussels sprouts with polenta and chilli oil

Aliums

Creamy charred leeks and brussels sprouts with polenta and chilli oil

20 minutes

56 of 70

Creamy charred leeks and brussels sprouts with polenta and chilli oil

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

600 g leeks
120 g Brussels sprouts
2 T olive oil
200 g butter
150 g Parmesan
2 cloves garlic, crushed
1 t flour
1 cup cream
Sea salt and freshly ground black pepper, to taste
2½ cups milk
250 g instant polenta
Woolworths chilli oil, for serving

Method

Preheat the oven to 180°C. Place the leeks and Brussels sprouts onto a baking tray, drizzle with the olive oil and dot with 50 g butter. Roast for 25 minutes. Grate over 50 g Parmesan before serving.
Melt 50 g butter, add the garlic and sauté for 1 minute. Add the flour and whisk until smooth. Slowly add the cream, whisking continually, until there are no lumps. Simmer for 10 minutes to thicken and season to taste.
Bring 1½ cups water and 1½ cups milk to a boil in a large saucepan. Add the polenta, reduce the heat slightly and simmer for 10 minutes, whisking continually, or until the polenta is cooked through. Season and add more milk if necessary to loosen the mixture. Add the remaining butter and Parmesan.
Divide the polenta between plates, top with the leeks and Brussels sprouts, garlic sauce and a drizzle of chilli oil.

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