Polenta and Pancetta with Fontina
(Polenta con Pancetta e Fontina)
Ingredients:
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
Directions:
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.