Christmas wreath of caramelized Brussels sprouts with lemon ricotta, roasted grapes, and crispy polenta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a round baking tray or line a sheet pan with parchment, then sketch a wreath guide about 24 cm / 9.5 inches wide with a 10 cm / 4 inch center hole.

2. 2

   Bring the water to a boil in a medium saucepan. Add 1 teaspoon salt and a little black pepper. Slowly whisk in the polenta. Cook over low heat for 4 to 5 minutes, stirring, until thickened. Add the melted butter and Parmesan, mix well, and remove from the heat.

3. 3

   Spread the hot polenta onto the tray in a wreath shape with an even thickness. Smooth it with a damp spatula. Bake for 20 minutes at 220 °C / 425 °F until firm and lightly golden around the edges.

4. 4

   While the base bakes, toss the Brussels sprouts, red grapes, and red onion with 2 tablespoons olive oil, the honey, half of the thyme, the garlic, the red pepper flakes if using, 1/2 teaspoon salt, and black pepper to taste.

5. 5

   Spread the vegetable and grape mixture on another tray and roast for 18 to 20 minutes at 220 °C / 425 °F, stirring once halfway through, until the Brussels sprouts are browned and tender and the grapes are slightly burst.

6. 6

   In a bowl, mix the ricotta with 1 tablespoon olive oil, the lemon zest, 1 tablespoon lemon juice, the remaining thyme, a pinch of salt, and black pepper. Stir or whisk until smooth and creamy.

7. 7

   Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

8. 8

   When the polenta wreath is ready, let it rest for 5 minutes. Spread or dollop the lemon ricotta over the base, leaving part of the edge visible.

9. 9

   Arrange the Brussels sprouts, roasted grapes, and red onion decoratively on top. Finish with the toasted walnuts, a little more black pepper, and extra drops of lemon juice if desired.

10. 10

    Serve the wreath hot or warm. For cleaner slices, let it rest for 3 minutes before portioning.