Brussels Sprout And Corn Hash (With Hard Polenta Cubes)

• Hash
• 3 tablespoons of olive oil
• 12 fresh Brussels sprouts
• 2 thick slices of pancetta (or bacon)
• 1/2 onion
• 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
• "Hard" Polenta
• 4 cups of water (or chicken stock)
• 1 cup of milk
• 1 cup of polenta
• 1 teaspoon of salt
• Pepper
• 1 tablespoon of chopped thyme
• 1 tablespoon of butter

1. Chop the onion to medium dice
2. Put 2 tablespoons of olive oil in a wide pan or a wok and when hot add the onion and saute on medium-high heat for 5 minutes.
3. Cut the pancetta to small pieces. Add to the pan and saute for 2-3 minutes.
4. 4. Cut the Brussels sprouts to thin round or strips. Add to the pan and raise the heat a bit. Saute for about 7 min until the Brussels sprout are caramelized.
5. Cut the Shiitake to thin strips and add to the pan. Saute for 3-5 min.
6. 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.
7. Add the corn and saute for 3 min.
8. Add the herb and the spices and mix well.
9. 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).
10. Add the lemon juice on top and swirl the pan one last time
11. Optional: fry an egg per person and add it on top of the hash.
12. Put the water and the milk in a pan. Start boiling on medium high heat.
13. Add the polenta slowly while stirring.
14. Add the salt, pepper and thyme
15. Bring slowly to a simmer while stirring most of the time.
16. Lower the heat and cook for 30-35 min.
17. Stir in the butter until dissolve.
18. Take of the heat and pour into a 9" round pan or rectangular pan, so the polenta will be about 1" thick.
19. Refrigerate until set, at least an hour.

olive oil, brussels, pancetta, onion, shiitake mushrooms, clove of garlic, corn, marjoram, parsley, paprika, salt, polenta, eggs, polenta, water, milk, polenta, salt, pepper, thyme, butter

Taken from food52.com/recipes/1349-brussels-sprout-and-corn-hash-with-hard-polenta-cubes (may not work)