Polenta Gratin With Pancetta And Tomato Sauce

Name: Polenta Gratin With Pancetta And Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups water; Salt; 2 tablespoons butter; 2 tablespoons olive oil; 1/4 pound pancetta, cut in 1/2-inch cubes; 1/2 cup diced onion; 1/4 cup diced carrot; 2 tablespoons diced celery; 3 cloves garlic, minced; 2 cups chopped tomatoes, with their juice; Salt and freshly ground black pepper; 1 ounce grated Parmigiano-Reggiano

Servings: persons

1 cup polenta
4 cups water
Salt
2 tablespoons butter
2 tablespoons olive oil
1/4 pound pancetta, cut in 1/2-inch cubes
1/2 cup diced onion
1/4 cup diced carrot
2 tablespoons diced celery
3 cloves garlic, minced
2 cups chopped tomatoes, with their juice
Salt and freshly ground black pepper
1 ounce grated Parmigiano-Reggiano

1
1. Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes. Taste and add more salt if necessary.
2
2. While the polenta is baking, heat the olive oil over medium heat in a large skillet. Add the diced pancetta and cook until it is browned on all sides, about 10 minutes.
3
3. Pour off all but about 1 tablespoon of the fat and add the onion, carrot and celery, and cook until the vegetables have softened, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the chopped tomatoes, season with one-half teaspoon salt and freshly ground black pepper, and cook until the liquid has all but evaporated and the tomatoes have thickened into a sauce, about 15 minutes. Season to taste with salt and pepper, and remove from the heat.
4
4. When the polenta is fully cooked, spoon the pancetta and tomato sauce over the top. Scatter the Parmigiano-Reggiano over the top and return to the oven to bake until the cheese is melted, about 10 minutes.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup polenta, 4 cups water, Salt, 2 tablespoons butter, and more.

Yes, Polenta Gratin With Pancetta And Tomato Sauce 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.

That's it — enjoy your meal!