This creamy Rosemary Polenta with Crispy Pancetta recipe is a delicious side dish and is perfect to serve beneath meat and stews. It’s incredibly hearty, packed with flavor and it’s comforting beyond belief!This post contains Amazon affiliate links for your convenience at no additional cost to you.
Yep, it’s absolutely as delicious as it sounds.
I’m not kidding around here — Rosemary Polenta with Crispy Pancetta is one comforting dish you won’t want to miss! Between the warmth of the fresh rosemary and the sweet, nutty Dubliner cheese I used, the flavor profile in this creamy mixture is out of control — add to that the crispy, salty pancetta, and you might just fall off your chair.
What to serve with Rosemary Polenta with Crispy Pancetta
- Braised Brisket Stew
- Pumpkin Braised Short Ribs
- Stove-Top Spiced Meatball Stew
- Lemon Herb Chicken Under a Brick
And how lovely is this cheese marker?
This was one of the best foodie gifts I received during the holidays. And to make it even lovelier, two of my favorite worlds collided to bring it to me — Kerrygold and Sur La Table! (The cheese markers are here.)
This is not a sponsored post. Kerrygold Dubliner is one of my favorite cheeses and Sur La Table is one of my favorite cooking stores.
This recipe is a delicious side dish and is perfect to serve beneath meat and stews. It's incredibly hearty, packed with flavor and it's comforting beyond belief!
- 5 cups chicken stock
- 2 tablespoons fresh rosemary, finely chopped, divided
- 3/4 teaspoon salt
- 1 3/4 cups polenta (coarse cornmeal)
- olive oil for the pan
- 1 cup thick cut pancetta, cut into a small dice
- 1 cup half and half
- 1 cup Dubliner cheese, grated
- 3 tablespoons unsalted butter
In a medium to large saucepan, add the 1 1/2 tablespoons of the rosemary and the salt to the stock, and bring to a boil.
Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
While the polenta is cooking, very lightly coat the bottom of a small sauté pan with olive oil. Add the pancetta and remaining rosemary, and place the pan over medium heat. Cook, stirring every so often, until it's golden and crispy, about 4 minutes. Set aside.
When the polenta is ready, turn off the heat and add the half and half, cheese, and butter. Stir to blend.
Serve with a generous spoonful of the pancetta on top of each portion.