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                                                                                                 10 Nevis Street, Petone, Wellington, NZ. Tel. 04 566-9303

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Soft Polenta with Pancetta, Sage, Taleggio Cheese, and Balsamic Vinegar

Serves 6

Ingredients: 
  • 2½l Water
  • 250ml Milk
  • 100g Butter
  • 1tb Salt
  • 100g Pancetta - cubed
  • 180g Taleggio Cheese
  • 10 Sage Leaves
  • 1tb Balsamic Vinegar
  • 1tb Parmiggiano
Method: 

Bring the water, with added salt, butter, and milk, to the boil. Slowly add the polenta, stirring frequently so as to avoid formations of lumps. Stir for about 30 minutes.

In a large pan, sautée the pancetta with a little butter and the sage leaves. When the pancetta is nice and crispy, add a few drops of balsamic vinegar.

Pour the soft polenta onto a plate. Place the taleggio in the centre and cover with some more polenta. Pour the crispy pancetta on top, with a sprinkle of Parmigiano.

Buon Appetito!

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