10867 30 mins 30 mins 4 servings Mon Oct 22 06:57:00 -0700 2007 Mon Mar 10 16:51:32 -0700 2008 Easy American Licensed http://www.chow.com/recipes/10867 Mon, 10 Mar 2008 23:51:32 GMT Hearty and rustic; a sensational side dish Hearty and rustic; a sensational side dish. Chef Neal Fraser gave us this recipe. He suggested topping it with sautéed beef tenderloin, though it’s great with just about anything.

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Place 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.

Combine 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.

Mix in hominy, reserved cooked pancetta, and Parmigiano cheese. Just before serving, stir in butter and season with salt and freshly ground black pepper.

]]> http://www.chow.com/assets/2007/05/polentawithhominy290x210.jpg Neal Fraser 51 Side Dish 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

]]> 418 dairy 219 pork 770 satisfying 1047 warming 264 grains 758 guilty pleasure 813 hungry 680 impressive 744 indulgent 7080 neal fraser 762 chef 5755 oink