Ingredients:
Toppings:
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½ lb Pancetta
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½ lb Brussel Sprouts
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½ cup Corn
Polenta:
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3 cups Milk
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3 cups Water
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1 cup Yellow Cornmeal
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½ cup Cheddar Cheese
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Barrel Aged Dark Balsamic Vinegar, to finish
Directions:
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Preheat the oven to 400 F and line a baking sheet. Add pancetta to the baking sheet in an even layer and cook until crispy, about 20 minutes. Remove from the pan, let cool, then chop into bite-sized pieces.
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Cut off the bottom of the Brussel sprouts and separate all the leaves. Add Brussel sprouts leaves and corn to the lined baking sheet in an even layer. Drizzle with oil, vinegar, and salt. Cook until Brussel sprouts are crispy, about 15 minutes.
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In a pot over medium-high heat bring milk, water, and Bruschetta to a boil. Whisk in polenta, reduce heat to low, and cover. Cook for 20 minutes stirring every few minutes to prevent sticking or burning. Remove from the stove and whisk in olive oil, cheese, and salt.
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Add polenta to a bowl and top with pancetta, Brussel sprouts, and corn. Finish with a drizzle of barrel-aged dark balsamic.
