Polenta with bacon and Parmesan, without baking in the oven:
Ingredients:
250 g cornmeal (polenta)
1 l water (you can also use half milk for a creamier texture)
1 teaspoon salt
50 g butter
100 g grated Parmesan cheese
150 g bacon (pancetta or prosciutto)
Preparation:
Cook the polenta
Bring water to a boil and add salt.
Gradually pour in the polenta while stirring constantly to avoid lumps.
Cook over low heat for 10–15 minutes (for instant polenta) or up to 40 minutes (for traditional polenta), stirring frequently.
Once the polenta is cooked, add butter and half of the Parmesan cheese, then mix well.
Prepare the bacon
In a dry pan, fry the sliced bacon until crispy.
Drain it on a paper towel to remove excess oil.
Serving
Serve the polenta immediately on a plate.
Sprinkle crispy bacon on top.
Add the remaining grated Parmesan cheese.
Polenta is a traditional dish made from cornmeal,
cooked in water or milk until it reaches a thick and creamy texture. It is a simple yet nutritious dish, especially popular in Italy, where it is considered a staple of northern cuisine, particularly in regions such as Friuli Venezia Giulia, Veneto, and Lombardy.
Historically, polenta was known as a food of the poorer population, as corn was an inexpensive and widely available ingredient. Today, however, it has become a valued culinary specialty that can be prepared in different ways: soft and creamy or cooled and cut into slices, which are then grilled or baked.