This was pretty easy to make. Cook polenta in half veg stock, half milk. Then mix in parmesan and butter when its done.
For the red wine sauce, fry finely chopped onions, a whole garlic clove, a carrot and celery in a little bit of butter and olive oil. Then add some thyme sprigs, parsley, a bay leaf and pepper. Pour in wine and veg stock. Simmer for about 20 minutes. Take out everything but the onion. Then, whisk in butter and add saaaalt!!
Roast the brussel sprouts with olive oil, salt and pepper at 400 degreeees til the top layer of leaves is almost burned.