Skillet Pancetta Corn Casserole
This Skillet Pancetta Corn Casserole is a comforting dish that combines creamy polenta, savory pancetta, and sweet corn for a delightful meal.
Servings: 6 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- ½ cup sun-dried tomatoes in oil, chopped
- 1 cup Instant polenta (or cornmeal)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 cup sour cream
- 1 cup heavy cream
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 6 leaves fresh basil, chiffonade plus more for garnish
- ¾ cup parmesan cheese, shredded
Instructions
- Step 1: Prepare the Ingredients. Gather all your ingredients and prepare them. Dice the pancetta and chop the sun-dried tomatoes. If using fresh corn, cut the kernels off the cob, or if using frozen, let them thaw.
- Step 2: Sauté the Pancetta. In a large skillet, heat olive oil over medium heat. Add the diced pancetta and sauté until crispy and golden brown, about 5-7 minutes. Remove and set aside, leaving the fat in the pan.
- Step 3: Cook the Sun-Dried Tomatoes. In the same skillet, add the chopped sun-dried tomatoes to the pancetta fat and sauté for 1-2 minutes until fragrant.
- Step 4: Prepare the Polenta Mixture. In a large mixing bowl, combine the Instant polenta, baking powder, and salt. Stir in the beaten eggs, sour cream, heavy cream, and corn kernels. Fold in the basil, crispy pancetta, and parmesan cheese.
- Step 5: Combine and Cook. Pour the polenta mixture into the skillet with the sun-dried tomatoes. Spread it out evenly, cover, and cook on low for about 15-20 minutes until set.
- Step 6: Broil for a Golden Finish. Remove the lid, preheat the broiler, and place the skillet under it for 3-5 minutes until golden brown.
- Step 7: Serve and Garnish. Let cool for a few minutes, garnish with basil, slice, and enjoy warm!
Notes
Feel free to substitute pancetta with turkey bacon or a vegetarian alternative. Adjust seasoning to taste before baking.