Creamy Rosemary Dubliner Polenta with Crispy Pancetta1

Rosemary Polenta with Crispy Pancetta

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!

Course Side Dish
Cuisine Italian
Keyword fall comfort food recipes, great side dishes for meats and stews
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 393 kcal
Author Valentina K. Wein


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. When the polenta is ready, turn off the heat and add the half and half, cheese, and butter. Stir to blend.
  5. Serve with a generous spoonful of the pancetta on top of each portion.