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Polenta with Peas and Pancetta

Try serving with Roman-esco (Italian Romesco) with Red Snapper and Lemon-Pepper Ricotta Spread.


  • 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


Heat the EVOO in saucepot over medium-high heat. Add the pancetta and cook until crisp, 5 minutes, then remove to a plate. Add the liquids to the saucepot and bring to boil. Whisk the polenta into the liquid and continue to whisk for 2-3 minutes to thicken. Season with salt and pepper and stir in the peas to heat through, about 1 minute more. Remove from the heat, stir in the cheese and adjust the seasonings. Garnish with the pancetta.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...