Creamy Polenta with Crispy Pancetta, Brussels Sprouts, and Corn
Creamy cheddar polenta with Bruschetta Dried Herb Blend, topped with crispy pancetta and Brussels sprouts and corn roasted in PizzaOlio Infused Olive Oil.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Stove
- Pot
- Whisk
- Spoon
- Measuring spoon
- Cutting board
- Chef's knife
- Serving bowl
Ingredients
- ½ lb Pancetta
- ½ lb Brussels Sprouts
- ½ cup Corn
- 2 Tbsp PizzaOlio Infused Olive Oil
- 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic
- 1 tsp Roasted Garlic Infused Sea Salt
- 3 cups Milk
- 3 cups Water
- 2 Tbsp Bruschetta Dried Herb Blend
- 1 cup Yellow Cornmeal
- 3 Tbsp PizzaOlio Infused Olive Oil
- ½ cup Cheddar Cheese
- Barrel Aged Dark Thick Sweet Balsamic, to finish
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