Polenta & pancetta stuffing

Contains pork – recipe is for non-Muslims only
Add this unusual, creamy stuffing to your Christmas banquet this year

Prep:10 mins
Cook:1 hrs 10 mins

Serves 8
Easy

Nutrition per serving

kcal 268
fat 19g
saturates 9g
carbs 12g
sugars 3g
fibre 2g
protein 12g
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

Method

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.

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