Polenta With Pancetta and Sage

1. 1

   In a 2 1/2- to 3-quart pan over medium-high heat, stir pancetta in olive oil until crisp and beginning to brown, about 5 minutes.

2. 2

   With a slotted spoon, transfer half the pancetta to paper towels to drain.

3. 3

   Add chopped sage to pan and stir until fragrant, about 30 seconds.

4. 4

   Cook polenta according to package directions.

5. 5

   Add salt and fresh-ground pepper to taste (omit butter).

6. 6

   Ladle polenta into bowls and top with reserved pancetta.

No nutritional information available.

No additional tips available.