POLENTA WITH PANCETTA AND SAGE

Basic Polenta

NOTES: Look for Italian brands of polenta or cornmeal labeled "polenta"; avoid instant. Polenta's cooking time depends on your preference. In our tests, 20 minutes produced creamy polenta with tender, separate grains; after 40 minutes, the mixture was thicker, with softer, less distinct grains.

1 cup polenta (see notes)

About 1/2 teaspoon salt

1 tablespoon butter (optional)

1

In a 3-quart pan over high heat, bring 4 cups water to a boil. Reduce heat to a low boil.

2

Stirring constantly, pour in polenta in a slow, thin stream, pausing occasionally to break up any lumps. Stir in 1/2 teaspoon salt.

3

Reduce heat and simmer, stirring often, until polenta is thick and creamy to bite and pulls away slightly from sides of pan when stirred, 20 to 40 minutes (see notes); adjust heat as necessary to maintain a simmer. Stir in butter, if desired, and add more salt to taste. 

Polenta with Pancetta and Sage

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

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

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

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.

2

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

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).

4

Ladle polenta into bowls and top with reserved pancetta.