CREAMY POLENTA WITH CRISPY PANCETTA, BRUSSELS SPROUTS, AND CORN

Barrel Aged Dark Thick Sweet Balsamic

Servings: 4 • Prep Time: 10 mins • Cook Time: 45 mins

Toppings:

½ lb Pancetta

½ lb Brussels Sprouts

½ cup Corn

2 Tbsp PizzaOlio Infused Olive Oil — also available in 100ml, 500ml, 750ml

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

1 tsp Roasted Garlic 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, grated

1 tsp Roasted Garlic Sea Salt

Barrel Aged Dark Thick Sweet Balsamic, to finish

Directions:

1. Preheat oven to 400°F and line a baking sheet. Arrange pancetta in an even layer and bake until crispy, about 20 minutes. Remove, let cool, then chop into bite-sized pieces.

2. Trim the bottoms off the Brussels sprouts and separate all the leaves. Spread the leaves and corn on the lined baking sheet. Drizzle with PizzaOlio Infused Olive Oil, Barrel Aged Dark Thick Sweet Balsamic, and Roasted Garlic Sea Salt. Roast until the Brussels sprout leaves 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 the cornmeal, reduce heat to low, and cover. Cook for 20 minutes, stirring every few minutes to prevent sticking. Remove from heat and whisk in PizzaOlio Infused Olive Oil, cheddar cheese, and Roasted Garlic Sea Salt.

4. Spoon polenta into bowls and top with crispy pancetta, Brussels sprout leaves, and corn. Finish with a drizzle of Barrel Aged Dark Thick Sweet Balsamic. Enjoy!

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