Polenta & pancetta stuffing
Add this unusual, creamy stuffing to your Christmas banquet this year
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 1 hr 10 mins
- 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.
- 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.
PER SERVING
268 kcalories, protein 12g, carbohydrate 12g, fat 19 g, saturated fat 9g, fibre 2g, sugar 3g, salt 2.19 g
Recipe from Good Food magazine, December 2010.
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Ingredients
- 1 onion , finely chopped
- 2 tbsp olive oil
- 2 x 70g packs cubetti di pancetta
- 1 garlic clove , crushed
- 2 thyme sprigs, leave stripped and finely chopped, plus extra to serve
- 1 x 500g pack ready-cooked polenta , chopped into cubes
- 50g Parmesan , grated
- 250ml single or whipping cream
- 250ml chicken or vegetable stock
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 1 hr 10 mins
Ingredients
- 1 onion , finely chopped
- 2 tbsp olive oil
- 2 x 70g packs cubetti di pancetta
- 1 garlic clove , crushed
- 2 thyme sprigs, leave stripped and finely chopped, plus extra to serve
- 1 x 500g pack ready-cooked polenta , chopped into cubes
- 50g Parmesan , grated
- 250ml single or whipping cream
- 250ml chicken or vegetable stock
PER SERVING
268 kcalories, protein 12g, carbohydrate 12g, fat 19 g, saturated fat 9g, fibre 2g, sugar 3g, salt 2.19 g
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18 December 2010
Somerset Claire commented on this recipe
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18 December 2010
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08 January 2011
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18 December 2012
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