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!
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Ingredients
Toppings
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½ lb Pancetta
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½ lb Brussels Sprouts
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½ cup Corn
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2 Tbsp PizzaOlio Infused Olive Oil
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1 Tbsp Barrel Aged Dark Thick Sweet Balsamic
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1 tsp Roasted Garlic Infused Sea Salt
For the Polenta
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3 cups Milk
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3 cups Water
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2 Tbsp Bruschetta Dried Herb Blend
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1 cup Yellow Cornmeal
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3 Tbsp PizzaOlio Infused Olive Oil
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½ cup Cheddar Cheese
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1 tsp Roasted Garlic Infused Sea Salt
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Barrel Aged Dark Thick Sweet Balsamic, to finish
Directions
Preheat the oven to 400°F and line a baking sheet with foil. 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 PizzaOlio Infused Olive Oil, Barrel Aged Dark Thick Sweet Balsamic, and Roasted Garlic Infused Sea Salt. Cook until brussels sprouts are crispy, about 15 minutes.
In a pot over medium-high heat, bring milk, water, and Bruschetta Dried Herb Blend to a boil. Whisk in yellow cornmeal, 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 PizzaOlio Infused Olive Oil, cheese, and Roasted Garlic Infused Salt.
Add polenta to a bowl and top with pancetta, brussels sprouts, and corn. Finish with a drizzle of Barrel Aged Dark Thick Sweet Balsamic.