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Polenta alla Carbonara
A web-exclusive recipe from Italian Cooking and Living
To make the polenta:
- 4 cups cold water
- 1/2 teaspoon salt
- 1 cup cornmeal
- 1 tbs unsalted butter, optional
Bring the water to a boil in a large, heavy pot over medium
heat and add the salt. As soon as the water begins to simmer, start pouring
the cornmeal by the handful in a slow, thin stream, and stir constantly with
a long wooden spoon or a wire whisk to prevent lumps. When all the cornmeal
has been incorporated, reduce the heat a bit and stir the polenta with a wooden
spoon, reaching all the way to the bottom and the sides of the pot. Cook the
polenta at a steady simmer stirring constantly. As it cooks, the polenta will
thicken considerably and will bubble and spit back at you. Reduce the heat a
little to avoid being splattered by the bubbles. Cook and stir the polenta for
about 40 minutes. Polenta is done when it comes away effortlessly from the side
of the pot. If using butter or parmigiano, add it to the cooked polenta just
before turning the heat off, and stir until everything is well incorporated
and polenta has a smooth, creamy, thick consistency.
To make the sauce:
- 2
tablespoons olive oil
- 1
pound spicy sausage, finely chopped
- 1/4
pound spicy pancetta, finely chopped
- 1
clove garlic
- 1
tablespoons parsley, chopped
- salt
and fresh ground pepper
Heat
a large skillet over moderately high heat. Add sausage and
pancetta and saute until golden. Add garlic and parsley
and cook just a few minutes more. Remove from heat. Season
with salt and pepper and serve over warm polenta. Serves
4
Copyright © 2005, Italian Cooking and Living. All rights reserved.
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