Steel Cut Oatmeal with Sweet Corn, Tomato and Pancetta

1 tablespoons olive oil

½ cup pancetta, diced (bacon, prosciutto, or ham can be substituted)

2 cups fresh corn (about 3 ears) or frozen, thawed

1 cup cherry tomatoes, halved

1 tablespoon butter

2 small shallots, diced (optional)

2 cloves garlic, diced (optional)

1 cup quick-cooking steel cut oats

4 cups low-sodium chicken stock

Freshly ground black pepper to taste

Grated pecorino or Asiago cheese

In a large saute pan, heat olive oil on medium heat. Add pancetta, corn and cherry tomatoes and cook for 5 minutes. Remove this mixture from the pan and place in a bowl to the side.

Into the same pan add the butter, shallots and garlic and cook for 2 minutes at medium heat. Add quick-cooking steel cut oats and stir continuously for 2 to 3 minutes, until lightly toasted, golden and fragrant. Add the chicken stock and stir to combine. Cover pan and reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, until oats are al dente.

Add the 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 four.

OatMeals chef Sam Stephens for Quaker 3-Minute Steel Cut Oats