Venetian Style Polenta Cakes With Cavolini Di Bruxelles Recipe Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
1336
FAT
348%
CHOL
117%
SOD
33%

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Ingredients for 6 servings

1 quart heavy cream

4 cups Brussels sprouts, cleaned and quartered

2 sprigs fresh thyme

1 tablespoon red wine vinegar

1 quart water

4 bunches baby carrots, tops removed, washed, and cut in half

Salt and freshly ground black pepper

1 Spanish onion, 1/2-inch dice

1 cup olive oil plus 2 tablespoons, divided

5 ounces pancetta, 1/4-inch dice, optional

8 ounces polenta

3/4 cup semolina flour

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