Nut-free Christmas recipe for 8 people, takes only 10 mins; recipe has onion, olive oil, pancetta, garlic clove, thyme, polenta, parmesan, whipping cream and vegetable stock.
Polenta & pancetta stuffing
Course: Nut-free Christmas
Servings
8
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Parmesan: 50g parmesan, grated
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, finely chopped
- Vegetable Stock: 250ml chicken or vegetable stock
- Thyme: 2 thyme sprigs, leave stripped and finely chopped, plus extra to serve
- Pancetta: 2 x 70g packs cubetti di pancetta
- Whipping Cream: 250ml single or whipping cream
- Polenta: 1 x 500g pack ready-cooked polenta, chopped into cubes
Directions
- Heat oven to 200C/180C fan/gas 6. In a large frying pan, gently fry the onion in the oil until soft, about 8-10 mins. Stir in the pancetta, garlic and thyme, and cook until the pancetta is browned and crisp. Stir in the polenta and half the cheese and cook for a few mins - don't worry if the polenta breaks up.You can prepare up to this stage up to a day ahead.
- Add the cream and stock to the pan, mix thoroughly, then pour into an oiled baking dish. Sprinkle the remaining cheese over and bake for 40 mins or until browned on top. Allow to stand for 10 mins before serving.
