"This is a great and easy way to make brussel sprouts. They were the hit of this year's Thanksgiving dinner. I was able to find brussels still on the stalk. Some were quite large so instead of halving the brussels, I sliced them and substituted freshly grated Asiago. Definitely a keeper - thanks Guy!""

"This dish wowed everyone at Thanksgiving last year. Since then I have made it many times. If the quick cooking polenta is too expensive, try quick cooking grits, it tastes the same. I have also used a mixture of baby portabellos and white mushrooms instead of the exotic blends and it was still delicious. To serve a large crowd, just put it in a""