Polenta with Peas and Pancetta – Rachael Ray
Try serving with Roman-esco (Italian Romesco) with Red Snapper and Lemon-Pepper Ricotta Spread.Ingredients 1 tablespoon extra virgin olive oil (EVOO) 2-3 slices pancetta, thick-cut like bacon,...
Ingredients
- 1 tablespoon extra virgin olive oil (EVOO)
- 2-3 slices pancetta, thick-cut like bacon, chopped
- 1 1/2 cups chicken stock
- 3/4 cup milk
- 3/4 cup quick-cooking polenta
- Salt and freshly ground black pepper
- 1 cup frozen peas
- A couple of handfuls of grated Parmigiano Reggiano cheese
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