Creamy Polenta With Crispy Pancetta, Brussel Sprouts, And Corn
Creamy Polenta With Crispy Pancetta, Brussels Sprouts, And Corn
Olivelle
4
10 minutes
45 minutes
Italian
Main Dish
This elevated comfort food dish starts with a cheesy and creamy Polenta base mixed with our Bruschetta Dried Herbs for a subtle bright tang and garlic flavor. Then brussels sprouts and corn are roasted with our Pizzaolio and Barrel Aged Balsamic to create a sweet, caramelized topping, and finished with salty and crispy pancetta .The hearty recipe is a meal you'll want to make again and again when the cold weather hits.
Ingredients
- Toppings
- ½ lb Pancetta
½ lb Brussesl Sprouts
- ½ cup Corn
2 Tbsp PizzaOlio Infused Olive Oil
1 Tbsp Barrel Aged Dark Balsamic Vinegar
1 tsp Roasted Garlic 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 Sea Salt
- Add To Cart
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 brussels sprouts and separate all the leaves. Add brussels sprouts leaves and corn to the lined baking sheet in an even layer. Drizzle with oil, vinegar, and salt. Cook until brussels 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.
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