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.

Note:

November 2004
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