Polenta with Peas, Pancetta and Parmesan...

This is a tough time of year. Here in the UK we have a tiresome combination of cold, dark, blustery and wet. Despite a real passion for cooking the seasonal blues take hold and drain my motivation, especially when it comes to midweek meals.

This recipe from Rachel Ray via the Food Network provides the perfect solution. It’s easy to make, absolutely delicious and ticks all the comfort food boxes. As a one-pot meal it also saves on the washing up – BONUS!

Give it a try. You won’t be disappointed.

Polenta with Peas, Pancetta and Parmesan

Ingredients

1 Tablespoon extra virgin olive oil

2-3 slices of pancetta cut as thick as bacon, chopped (I have successfully used the following: thin pancetta, thick smoked back bacon and leftover roast honey-glazed gammon)

1 1/2 cups chicken stock

3/4 cup milk

3/4 cup quick cooking polenta

salt and freshly ground black pepper

1 cup frozen peas (thawed)

a couple handfuls of grated Parmesan / Parmigiano-Reggiano (I used Grana Padano)

Directions

Heat the oil in a saucepan over medium-high heat

Add pancetta and cook until crisp (about 5-minutes) then remove to a plate

Add the chicken stock and milk to the sauce pan and bring to a boil

Whisk polenta into the liquid and continue to whisk for 2-3 minutes to thicken

Season with salt and freshly ground black pepper

Stir through peas to heat through (about 1-2 minutes)

Remove from heat

Stir in cheese and adjust seasoning

Garnish with pancetta

Optional: garnish with a few slivers of the cheese as well (I have also started adding a knob of butter at the same time I add the cheese. For me it adds richness and makes it even creamier)

Enjoy!