Pancetta and Hominy Polenta

Pancetta and Hominy Polenta

  • (9)
    Saved for later
    Difficulty: Easy
    Total Time: 30 mins
    Makes: 4 servings
    Pancetta and Hominy Polenta
    Share this recipe:

    Chef Neal Fraser gave us this recipe. He suggested topping it with sautéed beef tenderloin, though it’s great with just about anything.

    Instructions

    1. 1Place 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.
    2. 2Combine 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.
    3. 3Mix in hominy, reserved cooked pancetta, and Parmigiano cheese. Just before serving, stir in butter and season with salt and freshly ground black pepper.
    • Pancetta and Hominy Polenta

    This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Like this recipe? Never miss another one! Follow us: