Name: Polenta & pancetta stuffing
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Italian
Ingredients: 1 onion finely chopped; 2 tbsp olive oil; x packs cubetti di pancetta; 1 garlic clove crushed; 2 thyme sprigs, leave stripped and finely chopped, plus extra to serve; x pack ready-cooked polenta chopped into cubes; 50g parmesan grated; 250ml single or whipping cream; 250ml chicken or vegetable stock

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Polenta & pancetta stuffing

Polenta & pancetta stuffing

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 5 out of 5.3 ratingsRate

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Add this unusual, creamy stuffing to your Christmas banquet this year

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Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
2 tbsp olive oil
x packs cubetti di pancetta
1 garlic clove

crushed
2 thyme

sprigs, leave stripped and finely chopped, plus extra to serve
x pack ready-cooked polenta

chopped into cubes
50g parmesan

grated
250ml single or whipping cream
250ml chicken or vegetable stock

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Nutrition: per serving

kcal268
fat19g
saturates9g
carbs12g
sugars3g
fibre2g
protein12g
salt2.19g

Method

step 1

Heat oven to 200C/180C fan/gas 6. In a large frying pan, gently fry the onion in the oil until soft, about 8-10 mins. Stir in the pancetta, garlic and thyme, and cook until the pancetta is browned and crisp. Stir in the polenta and half the cheese and cook for a few mins – don’t worry if the polenta breaks up. You can prepare up to this stage up to a day ahead.
step 2

Add the cream and stock to the pan, mix thoroughly, then pour into an oiled baking dish. Sprinkle the remaining cheese over and bake for 40 mins or until browned on top. Allow to stand for 10 mins before serving.

Recipe from Good Food magazine, December 2010

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A star rating of 5 out of 5.3 ratings

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