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Author Notes: I felt bad leaving home for girls’ night out without cooking dinner for the rest. I put this dish together quickly for light supper with thing I had at home. Last minute I decided to add the polenta cubes (since I had some leftovers), instead of potatoes, to make it a bit more hearty. It came out so good that it was tempting to stay home for dinner. I thought I'll have some leftovers for next day lunch, but it was gone before I left....The soft polenta is just great with the crunchy corn and Brussels sprouts, but I guess you can replace with potatoes and add the right in the begging, if you don't have leftovers. Good for brunch\lunch too. —Cordelia
3 tablespoons of olive oil
12 fresh Brussels sprouts
2 thick slices of pancetta (or bacon)
6 shiitake mushrooms
1 clove of garlic, minced
One ear of corn
2 teaspoons of chopped marjoram (or if you don't have oregano or just replace with more parsley)
1 tablespoon of chopped parsley
1/8 tablespoon of hot paprika
Salt and pepper to taste
Juice from 1/2 a lemon
1/4 recipe of "hard" polenta cut to 1"x1" cubes (see below)
Optional: 2-3 eggs
- Chop the onion to medium dice
- Put 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.
- Cut the pancetta to small pieces. Add to the pan and sauté for 2-3 minutes.
- 4. 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.
- Cut the Shiitake to thin strips and add to the pan. Sauté for 3-5 min.
- Cut 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.
- Add the corn and sauté for 3 min.
- Add the herb and the spices and mix well.
- Cut 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).
- Add the lemon juice on top and swirl the pan one last time
- Optional: fry an egg per person and add it on top of the hash.
4 cups of water (or chicken stock)
1 cup of milk
1 cup of polenta
1 teaspoon of salt
1 tablespoon of chopped thyme
1 tablespoon of butter
- Put the water and the milk in a pan. Start boiling on medium high heat.
- Add the polenta slowly while stirring.
- Add the salt, pepper and thyme
- Bring slowly to a simmer while stirring most of the time.
- Lower the heat and cook for 30-35 min.
- Stir in the butter until dissolve.
- Take of the heat and pour into a 9" round pan or rectangular pan, so the polenta will be about 1" thick.
- Refrigerate until set, at least an hour.
- This recipe was entered in the contest for Best Brussel Sprouts