Polenta with Peas and Pancetta

Name: Polenta with Peas and Pancetta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 tablespoon extra-virgin olive oil; 2 to 3 slices pancetta cut as thick as bacon, chopped; 1 1/2 cups chicken stock; 3/4 cup milk; 3/4 cup quick cooking polenta; Salt and freshly ground black pepper; 1 cup frozen peas; A couple handfuls grated Parmigiano-Reggiano

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 to 6 servings

Ingredients

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1 tablespoon extra-virgin olive oil

2 to 3 slices pancetta cut as thick as bacon, chopped

1 1/2 cups chicken stock

3/4 cup milk

3/4 cup quick cooking polenta

Salt and freshly ground black pepper

1 cup frozen peas

A couple handfuls grated Parmigiano-Reggiano

Directions

Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.