Polenta with peas and pancetta

Polenta with peas and pancetta

  • Preparation Time15 mins
  • Cooking Time20 mins
  • DifficultyEasy
1 tbsp extra-virgin olive oil
2-3 slices thickly cut pancetta, chopped, or 150g lardons
360ml chicken stock
375 ml milk
75g quick-cooking polenta
Salt and freshly ground black pepper
85g frozen peas, thawed
A couple of handfuls of grated Parmigiano Reggiano cheese
1) Heat the oil in large saucepan over medium-high heat. Add the pancetta or lardons and cook until crisp, about 5 minutes.

2) Using a slotted spoon, transfer the pancetta to a plate and set aside. Add the chicken stock and the milk to the pan and bring to the boil. Whisk the polenta into the liquid and continue to whisk for 2-3 minutes until thickened and smooth.

3) Season the polenta with salt and pepper and stir in peas. Cook for 1 minute more. Remove pan from the heat and stir in cheese. Check the seasoning and serve at once topped with the crisp pancetta.

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