Polenta with Peas and Pancetta
Try serving with Roman-esco (Italian Romesco) with Red Snapper and Lemon-Pepper Ricotta Spread.
by Rachael Ray | on 10/16/08
Ingredients
- 1 tablespoon extra virgin olive oil (EVOO)
- 2-3 slices pancetta, thick-cut like 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 of handfuls of grated Parmigiano Reggiano cheese
Serves 4-6
Preparation
Heat the EVOO in saucepot over medium-high heat. Add the pancetta and cook until crisp, 5 minutes, then remove to a plate. Add the liquids to the saucepot and bring to boil. Whisk the polenta into the liquid and continue to whisk for 2-3 minutes to thicken. Season with salt and pepper and stir in the peas to heat through, about 1 minute more. Remove from the heat, stir in the cheese and adjust the seasonings. Garnish with the pancetta.
