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Nutrition: per serving

  • kcal268
  • fat19g
  • saturates9g
  • carbs12g
  • sugars3g
  • fibre2g
  • protein12g
  • salt2.19g
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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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Comments, questions and tips (3)

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Overall rating

A star rating of 5 out of 5.3 ratings

anamarie15

Lovely flavour, great coeliac recipe but everyone loved it.....

eirianthomas

A star rating of 5 out of 5.

Made this for my coeliac-suffering mum as a stuffing alternative for Christmas day ... and everybody bogged in! Am now going to try it with the addition of leeks for a weekday dinner. Gorgeous!

clairelafford

A star rating of 5 out of 5.

WOW !!!! This is def one to try. I prepared a Christmas dinner for 5 of my best girlfriends last week, using about 6 of the 'Good Food' dishes. This was by far the best, my husband has now asked for me to make it for Christmas day. I and my friends loved it. RECOMEND!!! Great as a leftover too!!

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