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

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 12 servings
LEVEL:

ingredients

  • 1/4 pound pancetta, cut 1/4-inch dice
  • Scant 1/2 tablespoon extra-virgin olive oil
  • 2 squabs, roasted and cooled, meat removed and shredded
  • Salt and pepper, to taste
  • 1/2 pound cornmeal
  • 1/4 cup Parmigiano-Reggiano, plus extra for grating over
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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. Drain the fat and add the piccione, seasoned with and salt and pepper, to taste. Cook over high heat for 5 to 7 minutes, stirring occasionally, until the meat is browned and cooked through.

      Bring 1 liter of water to a boil. Stir in cornmeal in a thin stream and continue to stir until polenta comes to a boil. Stir in the pancetta and piccioni and continue to cook 5 to 6 minutes. Stir in 1/4 cup cheese. Turn polenta out into a cutting board. Allow to cool and solidify slightly, then serve, using a string to cut it. Grate cheese over and serve.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.