Polenta & Pancetta Stuffing

Add this unusual, creamy stuffing to your Christmas banquet this year

• Cooking Time Prep 10 mins
  Cook 1 hr, 10 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  268

• Protein

  12g

• Carbs

  12g

• Fat

  19g

• Saturates

  9g

• Fibre

  2g

• Sugar

  3g

• Salt

  2.19g

Ingredients

• 1 onion, finely chopped
• 2 tbsp olive oil
• 2 x 70g packs cubetti di pancetta
• 1 garlic clove, crushed
• 2 thyme sprigs, leave stripped and finely chopped, plus extra to serve
• 1 x 500g pack ready-cooked polenta, chopped into cubes
• 50g parmesan, grated
• 250ml single or whipping cream
• 250ml chicken or vegetable stock

Directions

1. 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.
2. 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.

Categories: All Christmas, Grains & Pulses