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


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


  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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