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Gallery Polenta Triangles for Pancetta-Wrapped Pork Roast Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 cups water 2 teaspoons coarse salt 1/2 cup quick-cooking polenta 2 tablespoons unsalted butter Pinch of freshly ground white pepper 1 tablespoon extra-virgin olive oil
Gallery Polenta Triangles for Pancetta-Wrapped Pork Roast
Recipe Summary Servings: 4
Gallery
Polenta Triangles for Pancetta-Wrapped Pork Roast
Polenta Triangles for Pancetta-Wrapped Pork Roast
Polenta Triangles for Pancetta-Wrapped Pork Roast
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 cups water 2 teaspoons coarse salt 1/2 cup quick-cooking polenta 2 tablespoons unsalted butter Pinch of freshly ground white pepper 1 tablespoon extra-virgin olive oil
Directions
Bring water to a boil in a medium saucepan over medium-high heat. Add salt. Whisking constantly, add polenta in a slow steady stream. Continue to whisk until all of the lumps have disappeared. Reduce the heat to low, cover, and gently simmer for 5 minutes.
Stir in butter and pepper. Pour polenta into an 8-by-8-inch baking dish. Let cool on a rack until firm, about 30 minutes.
Using an offset spatula, gently pull the polenta away from the sides of the dish, and invert onto a clean work surface. Trim the edges of the polenta, and cut into quarters. Cut each quarter in half, forming triangles.
In a large nonstick skillet, heat oil over medium-high heat. Add polenta triangles, and cook until browned, about 5 minutes per side. You may keep the triangles warm in a 200 degrees oven for up to 30 minutes.
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All Reviews for Polenta Triangles for Pancetta-Wrapped Pork Roast
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All Reviews for Polenta Triangles for Pancetta-Wrapped Pork Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
