Venetian Style Polenta Cakes with Cavolini Di Bruxelles Recipe

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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