Polenta & pancetta stuffing

Polenta & pancetta stuffing

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(3 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


Serves 8
Add this unusual, creamy stuffing to your Christmas banquet this year

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal268
  • fat19g
  • saturates9g
  • carbs12g
  • sugars3g
  • fibre2g
  • protein12g
  • salt2.19g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 70g packs cubetti di pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 garlic clove, crushed
  • 2 thyme sprigs, leave stripped and finely chopped, plus extra to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 x 500g pack ready-cooked polenta, chopped into cubes



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 50g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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


  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.

  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.

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Comments, questions and tips

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18th Dec, 2012
Lovely flavour, great coeliac recipe but everyone loved it.....
8th Jan, 2011
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!
18th Dec, 2010
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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