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!
Ingredients
- 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
Instructions
- 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.
Notes
Calorie count is only an estimate.
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