1 quart water
1 quart heavy cream
8 ounces polenta
3/4 cup semolina flour
1 cup olive oil plus 2 tablespoons, divided
1 Spanish onion, 1/2-inch dice
5 ounces 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 tablespoon red wine vinegar
Salt and freshly ground black pepper
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