by Cordelia
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Cordelia's Notes:
Expand3 tablespoons of olive oil Ask a question about this ingredient
12 fresh Brussels sprouts Ask a question about this ingredient
2 thick slices of pancetta (or bacon) Ask a question about this ingredient
1/2 onion Ask a question about this ingredient
6 shiitake mushrooms Ask a question about this ingredient
1 clove of garlic, minced Ask a question about this ingredient
One ear of corn Ask a question about this ingredient
2 teaspoons of chopped marjoram (or if you don't have oregano or just replace with more parsley) Ask a question about this ingredient
1 tablespoon of chopped parsley Ask a question about this ingredient
1/8 tablespoon of hot paprika Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Juice from 1/2 a lemon Ask a question about this ingredient
1/4 recipe of "hard" polenta cut to 1"x1" cubes (see below) Ask a question about this ingredient
Chop the onion to medium dice
Ask a question about this stepPut 2 tablespoons of olive oil in a wide pan or a wok and when hot add the onion and sauté on medium-high heat for 5 minutes.
Ask a question about this stepCut the pancetta to small pieces. Add to the pan and sauté for 2-3 minutes.
Ask a question about this step4. Cut the Brussels sprouts to thin round or strips. Add to the pan and raise the heat a bit. Sauté for about 7 min until the Brussels sprout are caramelized.
Ask a question about this stepCut the Shiitake to thin strips and add to the pan. Sauté for 3-5 min.
Ask a question about this stepCut the seeds from the corn ear, by holding the ear vertically and removing the seeds from top down with a sharp knife and continue all around the ear.
Ask a question about this stepAdd the corn and sauté for 3 min.
Ask a question about this stepAdd the herb and the spices and mix well.
Ask a question about this stepCut the chunk of polenta to cubes of 1"x1" and add them gently to the pan. Mix gently so they won't fall apart until they get warm (mix by swirling the pan).
Ask a question about this stepAdd the lemon juice on top and swirl the pan one last time
Ask a question about this stepOptional: fry an egg per person and add it on top of the hash.
Ask a question about this step4 cups of water (or chicken stock) Ask a question about this ingredient
1 cup of milk Ask a question about this ingredient
1 cup of polenta Ask a question about this ingredient
1 teaspoon of salt Ask a question about this ingredient
Pepper Ask a question about this ingredient
1 tablespoon of chopped thyme Ask a question about this ingredient
1 tablespoon of butter Ask a question about this ingredient
Put the water and the milk in a pan. Start boiling on medium high heat.
Ask a question about this stepAdd the polenta slowly while stirring.
Ask a question about this stepAdd the salt, pepper and thyme
Ask a question about this stepBring slowly to a simmer while stirring most of the time.
Ask a question about this stepLower the heat and cook for 30-35 min.
Ask a question about this stepStir in the butter until dissolve.
Ask a question about this stepTake of the heat and pour into a 9" round pan or rectangular pan, so the polenta will be about 1" thick.
Ask a question about this stepRefrigerate until set, at least an hour.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
Great meal if you've already got polenta lying around. Would've been just as good with some leftover chicken or turkey breast. Lots of chopping goes into this recipe so get ready for prepping.