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Render the pancetta/bacon crisp in a sided sauté pan or small
soup pot and remove 2/3rds of the fat and reserve the fat. Add
the onion to the pancetta in the sauté pan and sauté until
golden. Add the corn kernels and cook until the corn is
approaching tender. Add the cream and bring to a simmer. While
gently stirring, add the polenta in several even scatterings over
the corn-cream mixture to avoid any lumps. Cook for five
minutes, until the creamed corn is thickened. Fold in the chipotle
puree and Parmesan cheese. Add one half of the chopped
parsley and adjust seasoning if needed. Cool the creamed corn
in a refrigerator or use shortly after making.
For the bread crumb topping- Heat the reserved pancetta fat in a
Teflon sauté pan. Add the panko and toss until golden. Season
with salt and pepper to taste. Add remaining chopped parsley
and remove from heat.
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