POLENTA WITH PANCETTA AND CHEDDAR CHEESE
Creamy flavorful and rich, this dish was served in our August 2011 dinner show with smoked strip loin of beef.
4 cups water
- 4 cups milk
- 2 cups polenta
- 1-2 teaspoons salt
- 1 tablespoon coriander
- 2 cups cheddar cheese
- 4 ounces pancetta , well rendered (natural bacon may be substituted, but make salt adjustment accordingly)
- 1/2 cup chives or spring onion
Place water and milk into sauce pot. Bring to boil. Whisk in polenta and stir over medium high heat until it comes back to boil. Remove from heat; cover and let sit for 10-15 minutes. To finish, add the seasonings and cheddar cheese and pancetta. Stir in chives last, just before serving.
Secondary use for leftovers: Spread warm polenta over the bottom of a sided shallow pan to about 1″ thickness. (this will aid in cooling properly for food safety) Chill uncovered until drops to 40˚F or less. For second use, cut the solid polenta into shapes and fry in small amount of butter or EVOO until they brown on both sides and heat through. Serve with eggs and maple syrup for breakfast.