Directions:
- In a big skillet, combine the pancetta, onion, and oil; cook until the pancetta and onion are lightly golden, about 10 minutes.
- Add in the mushrooms and parsley; cook until the mushroom liquid evaporates, about 10 minutes.
- Season to taste with salt and pepper.
- In a 2 quart saucepan, bring 3 cups water to a boil.
- In a small bowl, whisk together the cornmeal, 1/2 teaspoon salt, and remaining 1 cup cold water.
- Pour the cornmeal mixture into the boiling water and cook; stirring constantly, until it comes to a boil.
- Decrease the heat to very low, cover, and cook, stirring occasionally, until the polenta is thick and creamy, about 30 minutes.
- If the polenta becomes too thick, stir in more water.
- Stir the contents of the skillet into the polenta; pour the mixture onto a warm platter; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.04 Kcal (649 kJ) | ||
| Calories from fat | 76.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 13% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 3% | |
| Sodium | 172.34mg | 7% | |
| Potassium | 125.78mg | 3% | |
| Total Carbs | 17.02g | 6% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 31mg | 3% | |
| Amount Per 100 g | |||
| Calories | 73.79 Kcal (309 kJ) | ||
| Calories from fat | 36.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 13% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 3% | |
| Sodium | 82.02mg | 7% | |
| Potassium | 59.87mg | 3% | |
| Total Carbs | 8.1g | 6% | |
| Sugars | 0.37g | 3% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 1.72g | 7% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.3mg | 4% | |
| Calcium | 14.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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