Doc V's Healthy Kitchen

Autumn is fantastic, all those contrasts in one day, I love it. We have an amazing southwest oriented terrace with the best view ever. It’s probably too hot in summer for most people, but so lovely in spring and autumn. Anyway, we love it and nearby living friends are also impressed when they pass by.

Mushrooms, brussels sprouts and polenta are the protagonists of our evening meal. Delicious.nl inspired me for tonight’s dinner.

Clean and halve 600 grams of brussels sprouts. Wash and drain. Chop 6 garlic cloves. Clean and slice 300 grams of porcini and 300 grams of chanterelles. Chop 4 anchovies filets.

Mix the sprouts with 3/4 of the garlic, the anchovies, 2 table spoons of olive oil, chili flakes and 2 table spoons of balsamic vinegar. Spread in an oven dish.

Spread the mushrooms on baking paper on an oven tray. Add 2 table spoons of chopped fresh rosemary, 1 table spoon of olive oil, 1/4 of the chopped garlic, pepper and salt. Mix.

Once ready, mix mushrooms and sprouts.

Heat the oven at 200°. Put 125grams of polenta in a pot. Add 500 ml of milk. Put on a low fire covered with a flame distributor. Add a few stems of fresh rosemary, pepper and salt. Stir regularly. Add some water if necessary. Allow to simmer for approximately 40-50 minutes.

Put the oven tray at a higher position and the oven dish with sprouts at a lower position. Bake for 15 minutes. Stir. Bake for another 15 minutes.

Grate 40 grams of parmesan. Mix 2 table spoons with the polenta.

Spread polenta on a dish. Cover with the sprouts and mushrooms. Spread extra parmesan if you want.