Crispy Pancetta Polenta recipe is a delicious side dish and is perfect to serve with meat and stews. It's incredibly hearty, packed with flavor and it's comforting beyond belief!
Scented with rosemary and made with Dubliner cheese, Cripsy Pancetta Polenta is absolutely as delicious as it sounds.
I'm not kidding around here, it's amazing!
What is polenta?
- Polenta is made from ground cornmeal (usually coarse).
- It is an inexpensive, common staple in Italy.
- A Northern Italian dish, polenta can be extremely versatile, made into sweet or savory dishes.
- The classic preparation only uses water or stock, butter, salt, and pepper.
- Polenta is very similar to southern grits, but is typically made with a less starchy (flint) corn from Italy, making it a bit less creamy than grits which uses dent corn.
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's in this recipe?
- chicken stock
- coarse cornmeal
- half and half
- Dubliner cheese
- olive oil, salt
How to make Crispy Pancetta
- Add thickly cut, diced pancetta to a satué pan with a bit of oil and a finely chopped rosemary.
- Cook, stirring every so often, until it's golden and crispy. This only takes a few minutes.
This crispy pancetta is also fabulous added to salads!
And how lovely is this cheese marker? You can find them here.
Can you use another cheese?
Use your favorite cheese if you prefer. I think Gruyère would also be a lovely choice.
What to serve with Crispy Pancetta Polenta
- Braised Brisket Stew
- Pumpkin Braised Short Ribs
- Stove-Top Spiced Meatball Stew
- Lemon Herb Chicken Under a Brick
A couple more polenta recipes:
This is not a sponsored post. Kerrygold Dubliner is one of my favorite cheeses.
Rosemary Polenta with Crispy Pancetta
- 5 cups chicken or vegetable stock
- 2 tablespoons fresh rosemary, finely chopped, divided
- ¾ teaspoon salt
- 1¾ 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 1½ 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.
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