Photo: Polenta with Peas and Pancetta Recipe
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
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.
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By gconey
on October 24, 2010
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This was delicious and easy! Adding the frozen peas at the end of cooking time allows them to keep their bright green color and crunch. I plan to make this dish on a regular basis.
By stefpaz
LOMBARD, IL
on August 04, 2010
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we make this on a regular basis and it's always a hit. i usually substitute pancetta for bacon as we usually have that around. delicious!
By jeanniehiu_10753967
Jacksonville, FL
on March 05, 2010
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I did not have chicken broth so I used some cream of chicken soup. We so enjoyed this dish. Thank you.
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