Pancetta And Cheese Grilled Polenta Wedges – a delicious recipe with onion, thyme, clove of garlic, water, milk, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the pancetta and the onion to small pieces. Saute in a bit of olive oil for 5 min on medium heat.
2
Add the thyme and the garlic and saute for 1 minute.
3
Add the salt and pepper, the water and the milk. Add the polenta in a slow stream while mixing.
4
Bring to a simmer and lower the heat to low and keep cooking for 25-30 min mixing most of the time with a whisk, otherwise it will stick to the bottom.
5
Take of the heat it mix in the cheese and olive oil. Mix well for few min.
6
Pour the mixture to a greased 9'' round pan (pyrex). Let it set in the fridge for 30 min. Taste for salt.
7
Cut to wedges and take out of the pan gently.
8
Heat a none stick grill pan with one tablespoon of olive oil until smoking. Grill the wedges for 2 min on each side. Flip gently so they won't fall apart. you can grill the sides as well if you like.
131
kcal
Calories
9
g
Fat
5
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/3 big onion, 4 oz. of Pancetta, 2 teaspoons of chopped thyme, 1 clove of garlic minced, and more.
Yes, Pancetta And Cheese Grilled Polenta Wedges falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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