+

Pancetta and Hominy Polenta

Sign up to save this recipe to your profile Sign Up Now ›
4 servings Easy
Total: Active:
9 Ratings 

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
Try Amazon Fresh
Nutritional Information
  • Calories396
  • Fat21.73g
  • Saturated fat10.92g
  • Trans fat0.42g
  • Carbs37.34g
  • Fiber1.87g
  • Sugar2.64g
  • Protein13.35g
  • Cholesterol50.27mg
  • Sodium311.49mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pancetta and Hominy Polenta

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

Tips for Pork

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.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...