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Venetian Style Polenta Cakes with Cavolini Di Bruxelles Recipe

Venetian Style Polenta Cakes with Cavolini Di Bruxelles Recipe

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Venetian Style Polenta Cakes with Cavolini Di Bruxelles Recipe

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Ingredients:

Serving

1 quart water
1 quart heavy cream
8 oz polenta
3/4 cup semolina flour
1 cup olive oil plus 2 tbsp, divided
1 spanish onion, 1/2-inch dice
5 oz 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 tbsp red wine vinegar
salt and freshly ground black pepper

Directions:

In a 6-quart stock pot combine the water and heavy cream and bring to a boil. Slowly add the polenta in a thin stream while stirring to prevent lumps from forming. Reduce the heat to a low flame and slowly incorporate the semolina flour. Allow to simmer for 30 minutes while stirring constantly. Remove from heat and adjust the seasoning with salt and pepper. Allow to cool for about 15 to 20 minutes.
Preheat the oven to 350 degrees F. Lightly oil 6 (3-inch) individual cake pans.
Take the cooled polenta and pack into the prepared cake pans. Place the polenta cakes on a half sheet pan and bake in preheated oven for 15 to 18 minutes. Remove from the oven and cool for 15 minutes before unmolding.
In a large saute pan, heat 2 tablespoons olive oil and lightly cook the onions and pancetta, if using, until golden brown. Add the Brussels sprouts and thyme sprigs. Place in preheated oven and roast until soft, stirring occasionally to prevent burning. Remove the thyme.
In a separate pan, combine the baby carrots with equal parts oil and water to cover. Slowly bring to a simmer and cook until tender. Remove the carrots from the oil and combine with the Brussels sprouts.
To finish, reheat the polenta cakes in the oven for 10 to 12 minutes. As the polenta is cooking, slowly reheat the Brussels sprouts and carrots. Just before serving, place the polenta cakes in a bowl. Finish the Brussels sprouts and carrots with the red wine vinegar and salt and pepper, to taste. Arrange the vegetables around the polenta cakes in the bowl
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	824.22 Kcal (3451 kJ)
Calories from fat	644.88 Kcal
		% Daily Value*
Total Fat	71.65g	110%
Cholesterol	236.44mg	79%
Sodium	513.83mg	21%
Potassium	459.9mg	10%
Total Carbs	36.51g	12%
Sugars	1.51g	6%
Dietary Fiber	4.57g	18%
Protein	12.75g	26%
Vitamin C	51.7mg	86%
Vitamin A	0.8mg	27%
Iron	0.7mg	4%
Calcium	188.4mg	19%

Amount Per 100 g
Calories	171.71 Kcal (719 kJ)
Calories from fat	134.35 Kcal
		% Daily Value*
Total Fat	14.93g	110%
Cholesterol	49.26mg	79%
Sodium	107.05mg	21%
Potassium	95.81mg	10%
Total Carbs	7.61g	12%
Sugars	0.31g	6%
Dietary Fiber	0.95g	18%
Protein	2.66g	26%
Vitamin C	10.8mg	86%
Vitamin A	0.2mg	27%
Iron	0.1mg	4%
Calcium	39.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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