Pancetta and Hominy Polenta Recipe

1. 1

   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.

2. 2

   Combine cream and chicken broth in a medium saucepan and bring to a gentle simmer over medium heat.

3. 3

   Slowly add polenta in a thin stream, whisking constantly until it is well incorporated.

4. 4

   Reduce heat to low and cook, stirring frequently, until polenta is creamy, thick, and no longer raw-tasting, 20 to 25 minutes.

5. 5

   Mix in hominy, reserved cooked pancetta, and Parmigiano cheese.

6. 6

   Just before serving, stir in butter and season with salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.