Caramelized Onion and Pancetta-Topped Polenta Bites

 

1

cup yellow corn meal

1

carton (32 oz) Progresso® chicken broth

1

teaspoon dried Italian seasoning

3/4

cup shredded fresh Parmesan cheese

1/2

large sweet onion

2

tablespoons olive oil

1/4

lb pancetta, cut into thin strips

• 1 Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, mix cornmeal and 3/4 cup of the chicken broth. in small saucepan, bring remaining chicken broth to a boil. Stir boiling chicken broth and Italian seasoning into cornmeal mixture. Cook, over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils. Continue to cook and stir 4 to 5 minutes until mixture is very thick and smooth. Fold in 1/4 cup of the cheese.
• 2 Spread mixture into baking dish; refrigerate uncovered about 1 hour or until firm.
• 3 Meanwhile, in large skillet, cook onion in olive oil, over medium heat for about 20 minutes or until lightly browned and caramelized. Remove from skillet. In same skillet, cook pancetta until crisp, stirring often.
• 4 Heat oven to 350°F. Line 15x10-inch baking pan with parchment paper. Cut polenta into 6 rows by 4 rows. Place polenta squares on paper-lined pan.
• 5 Spoon onion and pancetta onto polenta. Sprinkle with remaining 1/2 cup cheese. Bake 10 to 11 minutes or until cheese is melted.