Brussels Sprouts and Pancetta Over Polenta
Pan roasted brussels sprouts, crispy pancetta, & cheesy, creamy polenta in one bowl? That's what I call yummy, satisfying, and comforting.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
- 3 oz pancetta diced
- 1 small onion finely diced
- 1/2 lb brussels sprouts trimmed, outer leaves removed, and cut in half
- 1 recipe creamy polenta
Cook the pancetta in a large skillet for 5 minutes on medium low. The pancetta should be starting to brown and have rendered some of its fat.
Add the onion and saute, stirring often, until the onion is soft and lightly browned, 5 minutes more.
Add the brussels sprouts, trying to start them all face down in the skillet so they'll brown, and cook them for another 5 minutes, stirring as needed.
Serve the brussels sprouts and pancetta over creamy polenta.