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Free UPS® ground shipping on orders over $65 for a limited time.
Orders placed before 11:59 a.m. ET / 8:59 a.m. PT will ship the same business day. Orders placed at 11:59 a.m. ET / 8:59 a.m. PT will ship the next business day.
Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location.
We currently ship to the Continental US, Alaska, Hawaii, PO Boxes, Army Post Offices (APO), and Fleet Post Offices (FPO).
All orders shipping to an APO, FPO, or PO Box address will be fulfilled via USPS.
There are two ways to track your order:
Once your order has shipped you will receive a shipping confirmation email. On this email is a tracking number. You can click on that link to track the your order delivery.
If you have created an account on Potsandpans.com, you can login to your account to view your order history and the UPS or USPS tracking link for each order.
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
Preparation
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.
