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Polenta with Pancetta and Sage





Yields
MAKES: About 4 1/2 cups; 4 to 6 servings

NOTES: Pancetta is available in many supermarkets and at Italian groceries. Garnish the polenta with sprigs of fresh sage or with fried sage leaves.

Polenta with Pancetta and Sage




Monica Buck
 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
Step 1
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.

Step 2
2

Add chopped sage to pan and stir until fragrant, about 30 seconds. Add 5 cups water and bring to a boil.

Step 3
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).

Step 4
4

Ladle polenta into bowls and top with reserved pancetta.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories252
% Daily Value *
Total Fat 9.2g12%

Saturated Fat 3.1g16%
Cholesterol 9.5mg4%
Sodium 97mg5%
Total Carbohydrate 36g14%

Dietary Fiber 4.7g17%
Protein 5.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.