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1
In a 6-quart stock pot combine the water and heavy cream and bring to a boil.
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2
Slowly add the polenta in a thin stream while stirring to prevent lumps from forming.
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3
Reduce the heat to a low flame and slowly incorporate the semolina flour.
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4
Allow to simmer for 30 minutes while stirring constantly.
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5
Remove from heat and adjust the seasoning with salt and pepper.
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6
Allow to cool for about 15 to 20 minutes.
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7
Preheat the oven to 350 degrees F. Lightly oil 6 (3-inch) individual cake pans.
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8
Take the cooled polenta and pack into the prepared cake pans.
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9
Place the polenta cakes on a half sheet pan and bake in preheated oven for 15 to 18 minutes.
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10
Remove from the oven and cool for 15 minutes before unmolding.
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11
In a large saute pan, heat 2 tablespoons olive oil and lightly cook the onions and pancetta, if using, until golden brown.
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12
Add the Brussels sprouts and thyme sprigs.
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13
Place in preheated oven and roast until soft, stirring occasionally to prevent burning.
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14
Remove the thyme.
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15
In a separate pan, combine the baby carrots with equal parts oil and water to cover.
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16
Slowly bring to a simmer and cook until tender.
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17
Remove the carrots from the oil and combine with the Brussels sprouts.
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18
To finish, reheat the polenta cakes in the oven for 10 to 12 minutes.
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19
As the polenta is cooking, slowly reheat the Brussels sprouts and carrots.
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20
Just before serving, place the polenta cakes in a bowl.
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21
Finish the Brussels sprouts and carrots with the red wine vinegar and salt and pepper, to taste.
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22
Arrange the vegetables around the polenta cakes in the bowl
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
