Creamy Polenta with Crispy Pancetta, Brussels Sprouts, and Corn
This comforting polenta dish features creamy cheddar-laced cornmeal topped with crispy pancetta, roasted Brussels sprouts leaves, and sweet corn. A finishing drizzle of rich, dark balsamic adds depth and contrast. A cozy, flavor-packed dish perfect for cooler evenings.
View Original PDFIngredients
Toppings
- ½ lb pancetta
- ½ lb Brussels sprouts
- ½ cup corn
- 2 Tbsp PizzaOlio Infused Olive Oil
- 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic
- 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 Thick Sweet Balsamic, to finish
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Place pancetta in a single layer on the sheet and bake for about 20 minutes until crispy. Let cool, then chop.
- Trim the ends off Brussels sprouts and separate the leaves. Add sprouts and corn to the baking sheet. Drizzle with oil, balsamic, and salt. Roast for 15 minutes until crispy.
- In a pot, bring milk, water, and Bruschetta blend to a boil over medium-high heat. Whisk in cornmeal, reduce heat to low, and cover. Cook for 20 minutes, stirring frequently to prevent sticking.
- Remove from heat and stir in olive oil, cheddar cheese, and salt until smooth.
- Spoon polenta into bowls and top with pancetta, roasted Brussels sprouts, and corn. Drizzle with additional balsamic and serve.