Polenta & Brussels Sprouts

Such a quick dinner! This was an evening when I was SO HUNGRY, and you know how sometimes when you're really hungry, all you want to eat is a huge bowl of pasta? Well, I wanted to make something that would give me that same full feeling, but just not pasta. Polenta is great because it is still a starch, but it is made from corn instead of wheat.

For the Polenta: See this recipe

For the Brussels Sprouts:

honey

balsamic vinegar

olive oil

sriracha sauce

To Assemble:

Make the polenta first, because it takes time to cook in the oven. While the polenta pieces are crispin, sautee the brussels sprouts in the aforementioned ingredients, playing with amounts until the sauce satisfies your taste buds. Let the sprouts continue to cook for a few minutes, because the vinegar will reduce so it will be less saucy. When both parts of the dish are ready, put the polenta over the sprouts, and dig in! I promise you'll be full.