{"id":6918,"date":"2026-02-22T22:24:45","date_gmt":"2026-02-22T22:24:45","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=6918"},"modified":"2026-02-22T22:27:28","modified_gmt":"2026-02-22T22:27:28","slug":"creamy-polenta-with-crispy-pancetta-brussel-sprouts-and-corn","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2026\/02\/22\/creamy-polenta-with-crispy-pancetta-brussel-sprouts-and-corn\/","title":{"rendered":"Creamy Polenta With Crispy Pancetta, Brussel Sprouts, And Corn"},"content":{"rendered":"<p>Author: Olivelle<\/p>\n<p>Servings: 4<\/p>\n<p>Prep Time: 10 minutes<\/p>\n<p>Cook Time: 45 minutes<\/p>\n<p>Comfort food at its best! Creamy, cheesy polenta gets a flavor boost from Bruschetta Dried Herbs. Roasted brussel sprouts and corn, caramelized with Pizzaolio Infused Olive Oil and Barrel Aged Dark Balsamic, add sweetness while crispy pancetta brings the perfect salty crunch. A hearty dish you&#8217;ll crave all season long!<\/p>\n<p>Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Toppings<\/li>\n<li>\u00bd lb Pancetta<\/li>\n<li>\u00bd lb Brussels Sprouts<\/li>\n<li>\u00bd cup Corn<\/li>\n<li>2 Tbsp <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/pizzaolio-garlic-chili-rosemary-oregano-new\/\">PizzaOlio Infused Olive Oil<\/a><\/li>\n<li>1 Tbsp <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/barrel-aged-dark-balsamic-vinegar\/\">Barrel Aged Dark Thick Sweet Balsamic<\/a><\/li>\n<li>1 tsp <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/roasted-garlic-sea-salt\/\">Roasted Garlic Infused Sea Salt<\/a><\/li>\n<\/ul>\n<p><strong>For the Polenta<\/strong><\/p>\n<ul>\n<li>3 cups Milk<\/li>\n<li>3 cups Water<\/li>\n<li>2 Tbsp <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/bruschetta\/\">Bruschetta Dried Herb Blend<\/a><\/li>\n<li>1 cup Yellow Cornmeal<\/li>\n<li>3 Tbsp <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/pizzaolio-garlic-chili-rosemary-oregano-new\/\">PizzaOlio Infused Olive Oil<\/a><\/li>\n<li>\u00bd cup Cheddar Cheese<\/li>\n<li>1 tsp <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/roasted-garlic-sea-salt\/\">Roasted Garlic Infused Sea Salt<\/a><\/li>\n<li><a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/barrel-aged-dark-balsamic-vinegar\/\">Barrel Aged Dark Thick Sweet Balsamic<\/a>, to finish<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 400\u00b0F and line a baking sheet with foil. Add pancetta to the baking sheet in an even layer and cook until crispy, about 20 minutes. Remove from the pan, let cool, then chop into bite sized pieces.<\/li>\n<li>Cut off the bottom of the brussels sprouts and separate all the leaves. Add brussels sprouts leaves and corn to the lined baking sheet in an even layer. Drizzle with PizzaOlio Infused Olive Oil, Barrel Aged Dark Thick Sweet Balsamic, and Roasted Garlic Infused Sea Salt. Cook until brussels sprouts are crispy, about 15 minutes.<\/li>\n<li>In a pot over medium-high heat, bring milk, water, and Bruschetta Dried Herb Blend to a boil. Whisk in yellow cornmeal, reduce heat to low, and cover. Cook for 20 minutes stirring every few minutes to prevent sticking or burning.<\/li>\n<li>Remove from the stove and whisk in PizzaOlio Infused Olive Oil, cheese, and Roasted Garlic Infused Salt.<\/li>\n<li>Add polenta to a bowl and top with pancetta, brussels sprouts, and corn. Finish with a drizzle of Barrel Aged Dark Thick Sweet Balsamic.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Author: Olivelle Servings: 4 Prep Time: 10 minutes Cook Time: 45 minutes Comfort food at its best! Creamy, cheesy polenta gets a flavor boost from Bruschetta Dried Herbs. Roasted brussel sprouts and corn, caramelized with Pizzaolio Infused Olive Oil and Barrel Aged Dark Balsamic, add sweetness while crispy pancetta brings the perfect salty crunch. A  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":6919,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,22],"tags":[],"class_list":["post-6918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-side-dish"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=6918"}],"version-history":[{"count":3,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6918\/revisions"}],"predecessor-version":[{"id":6922,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6918\/revisions\/6922"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/6919"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=6918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=6918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=6918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}