Creamy Polenta with Balsamic-Soy Brussels Sprouts, King Oyster Mushrooms & Guanciale by Tanerxaydin

Ingredients

• 100g (3.5 oz) guanciale, diced
• 2 large king oyster mushrooms, sliced into 1/2-inch rounds
• 500g (1 lb) brussels sprouts, halved
• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 cup instant polenta (or fine ground cornmeal)
• 4 cup water or vegetable broth
• 2 tbsp unsalted butter
• 1/2 cup grated parmesan cheese
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

Instructions

1. In a large skillet over medium heat, render the diced guanciale for 8-10 minutes, stirring occasionally, until deeply crispy and golden. Remove guanciale with a slotted spoon and set aside, reserving the rendered fat in the skillet.
2. Increase heat to medium-high. Add the sliced king oyster mushrooms to the skillet with the reserved guanciale fat. Sear for 3-4 minutes per side until golden brown and tender. Remove mushrooms and set aside with the guanciale.
3. Add the halved Brussels sprouts to the same skillet. Sauté for 5-7 minutes until slightly tender and browned. Pour in the balsamic vinegar, soy sauce, and mirin. Cook for another 3-5 minutes, stirring frequently, until the sprouts are tender-crisp and coated in a glossy glaze.
4. While the sprouts are cooking, prepare the polenta. In a medium saucepan, bring 4 cups of water or broth to a boil over high heat. Gradually whisk in the instant polenta, ensuring no lumps form. Reduce heat to low, cover, and simmer for 5-7 minutes, whisking occasionally, until the polenta thickens and becomes creamy.
5. Remove the polenta from heat. Stir in the butter, Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and well combined. Taste and adjust seasoning as needed.
6. To serve, spoon the creamy polenta onto plates. Top generously with the balsamic-soy glazed Brussels sprouts, seared king oyster mushrooms, and crispy guanciale. Serve immediately.