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Soft Polenta with Pancetta and Broccoli Rabe Recipe

Soft Polenta with Pancetta and Broccoli Rabe Recipe

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Soft Polenta with Pancetta and Broccoli Rabe

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Ingredients:

Serving

soft polenta , recipe follows
1 (1/4-inch thick) slice pancetta
about 1 tbsp extra-virgin olive oil
1 tbsp minced garlic
1 tbsp finely chopped fresh thyme
1 1/2 cups chicken stock
4 cups packed roughly chopped broccoli rabe or mustard greens
salt and freshly ground pepper
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 tsp freshly grated nutmeg
3/4 tsp salt
pinch ground white pepper
5 tbsp polenta
5 tbsp semolina
1/4 cup freshly grated fontina
1/4 cup freshly grated parmesan

Directions:

Make the polenta and keep it warm. Unwind the pancetta into a long strip and cut crosswise into 1/4-inch wide pieces. Heat together the pancetta and the 1 tablespoon olive oil in a skillet over medium heat. Cook slowly until well-browned and crisp. Tilt the pan to collect the fat in a little pool against the side and scrape the pancetta into the fat. Cook for another minute to make sure the pancetta is very crisp. Remove with a slotted spoon to paper towels to drain. Set the pancetta aside.
There should be about 2 tablespoons fat remaining in the pan. If not, add a little olive oil. Turn the heat to medium-high and heat until hot. Add the garlic and saute briefly until light brown. Add the thyme, stir, add the stock, and bring to a boil. Cook until reduced by about half. Add the broccoli rabe, season with salt and pepper, toss well, cover, reduce the heat to low, and cook until tender, about 5 minutes.
Pour the polenta into a warm serving dish or bowl and pour the vegetables over it. Sprinkle with the reserved pancetta.
Soft Polenta:
Combine the stock and cream in a heavy saucepan and bring to a simmer. Add the nutmeg, salt, and pepper. Whisk in the polenta and semolina, and cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes. Whisk in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, put the pan over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and push the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	404.48 Kcal (1693 kJ)
Calories from fat	252.81 Kcal
		% Daily Value*
Total Fat	28.09g	43%
Cholesterol	84.92mg	28%
Sodium	946.14mg	39%
Potassium	296.84mg	6%
Total Carbs	25.46g	8%
Sugars	3.93g	16%
Dietary Fiber	1.28g	5%
Protein	13.89g	28%
Vitamin C	2.1mg	3%
Vitamin A	0.4mg	12%
Iron	0.7mg	4%
Calcium	171.6mg	17%

Amount Per 100 g
Calories	143.22 Kcal (600 kJ)
Calories from fat	89.51 Kcal
		% Daily Value*
Total Fat	9.95g	43%
Cholesterol	30.07mg	28%
Sodium	335.01mg	39%
Potassium	105.11mg	6%
Total Carbs	9.02g	8%
Sugars	1.39g	16%
Dietary Fiber	0.45g	5%
Protein	4.92g	28%
Vitamin C	0.7mg	3%
Vitamin A	0.1mg	12%
Iron	0.3mg	4%
Calcium	60.8mg	17%

* 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.

Tastes

salty
savory
bitter
sweet

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