Rosemary Polenta with Crispy Pancetta

Name: Rosemary Polenta with Crispy Pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 cups chicken 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

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $7.35 /serving

Author : Valentina K. Wein

Ingredients

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5 cups chicken stock2 tablespoons fresh rosemary, (finely chopped, divided)¾ teaspoon salt1¾ cups polenta ((coarse cornmeal))olive oil for the pan1 cup thick cut pancetta, (cut into a small dice)1 cup half and half1 cup Dubliner cheese, (grated)3 tablespoons unsalted butter

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Instructions

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Step 1

In a medium to large saucepan, add the 1½ tablespoons of the rosemary and the salt to the stock, and bring to a boil.

Step 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.

Step 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.

Step 4

When the polenta is ready, turn off the heat and add the half and half, cheese, and butter. Stir to blend.

Step 5

Serve with a generous spoonful of the pancetta on top of each portion.