Polenta with Peas and Pancetta (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1. 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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