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.
Servings 4 servings
Ingredients
- 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
Instructions
- 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.