Venetian Style Polenta Cakes with Cavolini Di Bruxelles Recipe
Ingredients
- 1 quart water
- 1 quart heavy cream
- 8 ounces polenta
- 3/4 cup semolina flour
- 1 cup olive oil plus 2 tablespoons, divided
- 1 Spanish onion, 1/2-inch dice
- 5 ounces pancetta, 1/4-inch dice, optional
- 4 cups Brussels sprouts, cleaned and quartered
- 2 sprigs fresh thyme
- 4 bunches baby carrots, tops removed, washed, and cut in half
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
Instructions
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