Pancetta roasted brussels sprouts over creamy polenta

Polenta? It's an Italian corn meal, in this case creamy and topped with pancetta roasted brussel sprouts.Need i say more.
  • Serves 6-8
  • Prep time 10 min, Cooking time 35 min
  • High in Fiber and vitamin Bs
  • Sandwich
  • Salad
  • Pizza
  • Main course
  • Main course
  • Kid friendly
  • Breakfast
  • Appetizers
  • Appetizers
  • Déjeuner
  • Hors d’oeuvres
  • Plaisir pour les enfants
  • Ingredients
    • 75 g Roma diced pancetta
    • 1 12 Cups (375ml) Parmesan Cheese, Grated
    • 1 tbs Butter, Unsalted
    • 1 cup (250 ml) Heavy Cream
    • 1 cup (250 ml) Polenta – Yellow Cornmeal, Raw
    • 4 cups (1 l)Chicken Stock, Low Sodium — 4 Cups
    • Black Pepper
    • Kosher Salt
  • Preparation
    • 1 In a large non-stick skillet, brown the Pancetta in the oil. Add the hazelnuts and brown. In the same skillet, brown the Brussels sprouts in the hot fat. Simmer, stirring frequently, for about 10 minutes or until the sprouts are tender and glazed with the sauce.
    • 2 In a medium saucepan, combine heavy cream, butter, chicken stock and a pinch of salt. Place the saucepan over high heat.
    • 3 Once the stock and cream mixture is boiling, slowly whisk in the polenta. Stir until well combined, making sure nothing is sticking to the bottom, then reduce heat to low and cover.
    • 4 Cook the polenta for 15 minutes, removing lid to stir often. Make sure nothing sticks to the bottom. If it is, lower the heat a little more. After the first 15 minutes, remove the lid and cook uncovered for another 15 minutes.
    • 5 After you've removed the polenta from the heat, stir in grated Parmesan cheese. Season with salt and pepper to taste.
    • 6 Transfer the creamy polenta to a serving dish or dinner plates. Top with Pancetta and Brussels sprout mix, and serve warm!