CREAMY POLENTA WITH CRISPY PANCETTA, BRUSSEL SPROUTS, AND CORN

Barrel Aged Dark Thick Sweet Balsamic

Servings: 4

Prep Time: 10 mins

Cook Time: 45 mins

Ingredients:

Toppings

½ lb Pancetta

½ lb Brussel Sprouts

½ cup Corn

2 Tbsp PizzaOlio Infused Olive Oil — also available in 250ml, 500ml, 750ml

1 Tbsp Barrel Aged Dark Thick Sweet Balsamic — also available in 250ml, 500ml, 750ml

1 tsp Roasted Garlic Infused Sea Salt

Polenta

3 cups Milk

3 cups Water

2 Tbsp Bruschetta Dried Herb Blend

1 cup Yellow Cornmeal

3 Tbsp PizzaOlio Infused Olive Oil

½ cup Cheddar Cheese

1 tsp Roasted Garlic Infused Sea Salt

Barrel Aged Dark Thick Sweet Balsamic, to finish

Directions:

1. Preheat the oven to 400F and line a baking sheet. Add pancetta to the baking sheet in an even layer and cook until crispy, about 20 minutes. Remove from the pan, let cool, then chop into bite sized pieces.

2. Cut off the bottom of the brussel sprouts and separate all the leaves. Add brussel sprouts leaves and corn to the lined baking sheet in an even layer. Drizzle with PizzaOlio Infused Olive Oil, Barrel Aged Dark Thick Sweet Balsamic, and Roasted Garlic Infused Sea Salt. Cook until brussel sprouts are crispy, about 15 minutes.

3. In a pot over medium high heat bring milk, water, and Bruschetta Dried Herb Blend to a boil. Whisk in polenta, reduce heat to low, and cover. Cook for 20 minutes stirring every few minutes to prevent sticking or burning. Remove from the stove and whisk in PizzaOlio Infused Olive Oil, cheese, and Roasted Garlic Infused Sea Salt.

4. Add polenta to a bowl and top with pancetta, brussel sprouts, and corn. Finish with a drizzle of Barrel Aged Dark Thick Sweet Balsamic.

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.