Polenta con Pancetta e Piccione (Polenta with Bacon and Squab)

1. 1

   In a 12 to 14-inch saute pan, combine the pancetta and the olive oil and cook over medium heat until the pancetta is browned and the fat has been rendered.

2. 2

   Drain the fat and add the piccione, seasoned with and salt and pepper, to taste.

3. 3

   Cook over high heat for 5 to 7 minutes, stirring occasionally, until the meat is browned and cooked through.

4. 4

   Bring 1 liter of water to a boil.

5. 5

   Stir in cornmeal in a thin stream and continue to stir until polenta comes to a boil.

6. 6

   Stir in the pancetta and piccioni and continue to cook 5 to 6 minutes.

7. 7

   Stir in 1/4 cup cheese.

8. 8

   Turn polenta out into a cutting board.

9. 9

   Allow to cool and solidify slightly, then serve, using a string to cut it.

10. 10

    Grate cheese over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.