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Pancetta and Hominy Polenta

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Pancetta and Hominy Polenta

4 servings Easy
0.0 9
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Ingredients (7)

  • 2 ounces pancetta or applewood-smoked bacon, large dice
  • 1/2 cup half-and-half or whole milk
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup polenta
  • 1/3 cup drained canned golden hominy
  • 1 cup (about 2 ounces) grated Parmigiano-Reggiano cheese
  • 2 tablespoons unsalted butter

Summary

Chef Neal Fraser gave us this recipe. He suggested topping it with sautéed beef tenderloin, though it’s great with just about anything.

Instructions

  1. 1Place pancetta in a medium frying pan and cook over medium heat until it is golden brown and much of the fat has rendered, 8 to 10 minutes; remove cooked pancetta to a plate and set aside.
  2. 2Combine cream and chicken broth in a medium saucepan and bring to a gentle simmer over medium heat. Slowly add polenta in a thin stream, whisking constantly until it is well incorporated. Reduce heat to low and cook, stirring frequently, until polenta is creamy, thick, and no longer raw-tasting, 20 to 25 minutes.
  3. 3Mix in hominy, reserved cooked pancetta, and Parmigiano cheese. Just before serving, stir in butter and season with salt and freshly ground black pepper.
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