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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Polenta and Pancetta with Fontina
Polenta and Pancetta with Fontina
(Polenta con Pancetta e Fontina)

1/2 cup finely chopped pancetta (about 4 ounces)
1/4 cup chopped onion
1 garlic clove, minced
5 cups chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (coarse cornmeal)*
1 cup (packed) grated Fontina cheese (about 3 ounces)
1/4 cup freshly grated Parmigiano cheese
2 tablespoons chopped fresh parsley
Saute chopped pancetta in heavy large skillet over medium-high heat until crisp, about 8 minutes.

Using slotted spoon, transfer to bowl.

Pour off all but 2 tablespoons drippings.

Add onion and garlic to drippings in skillet and saute until golden brown, about 2 minutes.

Add chicken broth, corn, and pancetta; bring to boil.

Gradually add cornmeal, whisking constantly.

Cook until polenta is soft and thick, stirring frequently, about 20 minutes.

Add Fontina and Parmigiano cheeses, stirring until melted, about 2 minutes.

Stir in chopped parsley.

Season to taste with salt and pepper.

Transfer to bowl and serve hot. Makes 6 side-dish servings

Note: Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
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