By Sala Kannan

This creamy polenta with balsamic roasted brussels sprouts recipe is the ultimate comfort food. I love curling up on the sofa with a hot bowl full for dinner. The left overs are great for lunch the next day.

Roasting brussels sprouts in the oven till they are caramelized is my favorite way of preparing them. If you are not  fan of brussles sprouts, simply replace  them with broccoli florets or mushroom caps. Yum!

I like my polenta extra creamy, so I add half milk, half water as my cooking liquid. Make sure you use a large pan to accommodate the boiling and spluttering from the polenta.

Bob’s Red Mill is my favorite polenta. The flavor and texture are just wonderful. Polenta is nothing but ground cornmeal. It comes in fine, medium... More...