Creamy Polenta Topped with Brussels Sprouts and Pancetta - Pan roasted brussel sprouts, crispy pancetta, and creamy, cheesy polenta all in one bowl? That's the definition of yummy. |

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.
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Just a Little Bit of Bacon


  • 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.