Creamy Polenta with Crispy Pancetta, Brussel Sprouts, and Corn
Creamy Polenta With Crispy Pancetta, Brussel Sprouts, And Corn
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Comfort food at its best! Creamy, cheesy polenta gets a flavor boost from Bruschetta Dried Herbs. Roasted brussel sprouts and corn, caramelized with Pizzaolio Infused Olive Oil and Barrel Aged Dark Balsamic, add sweetness while crispy pancetta brings the perfect salty crunch. A hearty dish you'll crave all season long!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Toppings
-
½ lb Pancetta
-
½ lb Brussel Sprouts
-
½ cup Corn
-
2 Tbsp PizzaOlio Infused Olive Oil
-
1 Tbsp Barrel Aged Dark Balsamic Vinegar
-
1 tsp Roasted Garlic Infused Sea Salt
Polenta
-
3 cups Milk
-
3 cups Water
-
2 Tbsp Bruschetta Dried Herb Blend
-
1 cup Yellow Cornmeal
-
3 Tbsp PizzaOlio Infused Olive Oil
-
½ cup Cheddar Cheese
-
1 tsp Roasted Garlic Infused Sea Salt
-
Barrel Aged Dark Balsamic Vinegar, to finish
Directions
Preheat the oven to 400F and line a baking sheet. Add pancetta to the baking sheet in an even layer and cook until crispy, about 20 minutes. Remove from the pan, let cool, then chop into bite sized pieces.
Cut off the bottom of the brussel sprouts and separate all the leaves. Add brussel sprouts leaves and corn to the lined baking sheet in an even layer. Drizzle with oil, vinegar, and salt. Cook until brussel sprouts are crispy, about 15 minutes.
In a pot over medium high heat bring milk, water, and Bruschetta to a boil. Whisk in polenta, reduce heat to low, and cover. Cook for 20 minutes stirring every few minutes to prevent sticking or burning. Remove from the stove and whisk in olive oil, cheese, and salt.
Add polenta to a bowl and top with pancetta, brussel sprouts, and corn. Finish with a drizzle of barrel aged dark balsamic.