Polenta with Pancetta and Sage

Polenta with Pancetta and Sage Recipe
Monica Buck
NOTES: Pancetta is available in many supermarkets and at Italian groceries. Garnish the polenta with sprigs of fresh sage or with fried sage leaves.

Yield:

MAKES: About 4 1/2 cups; 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 252
Caloriesfromfat 33 %
Protein 5.2 g
Fat 9.2 g
Satfat 3.1 g
Carbohydrate 36 g
Fiber 4.7 g
Sodium 97 mg
Cholesterol 9.5 mg

Ingredients

1/2 cup chopped pancetta (3 oz.) or bacon
1 teaspoon olive oil
1 tablespoon chopped fresh sage leaves
1 cup polenta
Salt and fresh-ground pepper

Preparation

1. In a 2 1/2- to 3-quart pan over medium-high heat, stir pancetta in olive oil until crisp and beginning to brown, about 5 minutes. With a slotted spoon, transfer half the pancetta to paper towels to drain.

2. Add chopped sage to pan and stir until fragrant, about 30 seconds. Add 5 cups water and bring to a boil.

3. Following steps 2 and 3 of basic polenta recipe, add polenta (omit salt in step 2) and cook until tender to bite. Add salt and fresh-ground pepper to taste (omit butter).

4. Ladle polenta into bowls and top with reserved pancetta.

November 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note