| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 17 mg |
| Sodium | 357 mg |
Reviews
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.
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!
I did not have chicken broth so I used some cream of chicken soup. We so enjoyed this dish. Thank you.
I leave out the pancetta and serve this alongside chicken, meat or fish. Yummy, crowd-pleasing side dish.