Steel Cut Oatmeal with Sweet Corn, Tomato & Pancetta

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced pancetta (or bacon, prosciutto or ham)
• 2 cups corn (approximately 3 ears, fresh or frozen and thawed)
• 1 cup halved cherry tomatoes
• 1 tablespoon butter
• 2 diced whole small shallots (optional)
• 2 diced whole garlic cloves (optional)
• 1 cup Quaker Steel Cut Oats
• 4 cup low sodium chicken stock
• Freshly ground black pepper to taste
• Grated Pecorino or Asiago cheese

Preparation

1. In large sauté pan, heat olive oil at medium heat. Add pancetta, corn and cherry tomatoes, and cook for five minutes. Remove mixture from pan and place in bowl; set aside.
2. In same pan, add butter, shallots and garlic, and cook for two minutes at medium heat. Add steel cut oats and stir continuously for two to three minutes, until lightly toasted, golden and fragrant. Add chicken stock and stir to combine.
3. Cover pan and reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, until oats are al dente. Add pancetta, corn and tomato mixture to the cooked oats and stir to combine. Season with black pepper to taste and top with grated Pecorino cheese.

Serves

4 servings

Source

Quaker

© 2014 All rights reserved.