Mushroom Polenta

1. 1

   In a big skillet, combine the pancetta, onion, and oil; cook until the pancetta and onion are lightly golden, about 10 minutes.

2. 2

   Add in the mushrooms and parsley; cook until the mushroom liquid evaporates, about 10 minutes.

3. 3

   Season to taste with salt and pepper.

4. 4

   In a 2 quart saucepan, bring 3 cups water to a boil.

5. 5

   In a small bowl, whisk together the cornmeal, 1/2 teaspoon salt, and remaining 1 cup cold water.

6. 6

   Pour the cornmeal mixture into the boiling water and cook; stirring constantly, until it comes to a boil.

7. 7

   Decrease the heat to very low, cover, and cook, stirring occasionally, until the polenta is thick and creamy, about 30 minutes.

8. 8

   If the polenta becomes too thick, stir in more water.

9. 9

   Stir the contents of the skillet into the polenta; pour the mixture onto a warm platter; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.