Cheesy Polenta with Brussels & Lemon Herb Oil

Today I see strong signs of Spring - buds on the plum tree, a raucous meeting of birds in the trees, daffodils standing like strange arrows shoulder to shoulder, and the first hummingbird I've seen this year! It was barely the size of my thumb, drab but iridescent goldgreen, flitting around the rue plant in our front wall garden. Such a beautiful harbinger made quite a pairing with the lunch I cooked up. I made cheesy polenta, caramelized some onions and shredded brussel sprouts, and pureed parsley & cilantro in a delicious olive oil pressed with Sicilian lemons (thanks due to my work for giving me discounted access to such mouth-pleaseing treasures). A little salt and Meyer lemon juice finished off the oil, and all the colors were vibrantly alive. It was sunshine in my mouth! Here's the breakdown so you can recreate at home. It was very easy and quick - less than 25 minutes prep and cook time.

Cheesy Polenta
Ingredients:
1 cup coarse corn grits (polenta)
3 cups water
1/4 tsp salt
1/2 cube vegan bouillon
1 Tbsp butter
1/2-2/3 C shredded asiago/parmesan or other hard Italian cheese mix
dash of hot sauce (optional)

Method:
Bring the water, salt and bouillon cube to boil in medium saucepan. Slowly stir in polenta and reduce heat. Stir frequently and cook uncovered for 5 minutes. Remove from heat and add butter, cheese and hot sauce, stirring to incorporate well as it melts. Turn out mixture into non stick pan of choice - we used a pie tin, so we could cut out (1/8th) slices. Set aside to cool and set up a bit.

Brussels and Onions (This can be doubled or tripled)

Ingredients:
1/2 lb brussel sprouts cleaned, stemmed and shredded (about 1.5 cups)
1/4 onion, sliced very thin
1 Tbsp butter
sea salt, to taste

Method:
In heavy bottom saucepan heat butter & salt over medium heat. Saute onions until translucent and lightly browned. Add brussels and saute until lightly browned and wilted, when all the colors are really popping.

Lemon Herb Oil
Ingredients:
1/4 cup extra virgin olive oil (I used the aforementioned import - Casina Rossa -which already has lemons pressed in it, but any high quality oil will taste great)
1/4 cup cilantro chopped fine
1/3 cup flat Italian parsley chopped fine
juice of 1/2 Meyer lemon, or more to taste
sea salt to taste

Method:
We used an immersion blender but regular blender or cuisinart will do the trick. Put all ingredients into the blending vessel and puree until herbs are very finely cut and blend begins to emulsify a bit. You can tell this is happening when the volume appears to increase, and it doesn't separate when you pause.

Plating - Cut out a slice of polenta, top with a big spoonful of brussels and drizzle with oil.
Buon appetito! If you try this at home please share how it turns out. If you hate brussels, like several of my friends who are crazy, then other veggies make great substitutes. Try it with lacinato kale, broccolini, or any kind of raab. Toasted almonds would make a terrific addition to it as well.