6leavesfresh basilchiffonade (plus more for garnish)
¾cupParmesan cheeseshredded
Instructions
Preheat your oven to 400 degrees F
Heat the olive oil in a 12-inch cast iron skillet. Add the pancetta and cook until browned, about 5 minutes. Transfer the pancetta to a paper towel-lined plate using a slotted spoon. Set aside and leave the grease in the skillet.
In a large mixing bowl, whisk together the instant polenta, baking powder, and salt. Add in the eggs, sour cream, and heavy cream and mix well. Fold in the corn kernels, chopped basil, sun-dried tomatoes, and 1/2 cup of Parmesan cheese.
Spread the batter evenly into the same skillet you used to crisp the pancetta. Top with the remaining 1/4 cup Parmesan cheese and cooked pancetta.
Bake for 25-30 minutes or until set in the center and lightly golden brown around the edges. (The pancetta grease makes the bottom and sides crispy.)
Remove from the oven and allow to cool for 5-10 minutes. Then sprinkle on some more basil, cut into 8 slices, and serve.
Notes
I usually use a 10-ounce bag of frozen corn for this recipe (slightly more than 1 1/2 cups). You could also use canned corn that's been drained and then use a measuring cup to get 1 1/2 cups.
If you don't have a cast iron skillet or oven-safe skillet don't worry. Pour the pancetta drippings into a 9-inch x 9-inch baking dish. Then prepare the batter and continue as directed using the baking dish instead.