One tray cheesy baked polenta with pancetta and sage
Serve this super simple tray of pure comfort with some simple steamed greens.
Ingredients
1 litre milk
50g unsalted butter, melted
1⁄4 cup finely grated parmesan
1 cup instant polenta
12 slices flat pancetta
200g taleggio cheese, chopped
1⁄4 cup extra virgin olive oil
12 sage leaves
Method
Step 1
Preheat the oven to 180C fan-forced (220C conventional).
Step 2
In a large bowl, whisk together the milk, butter, parmesan and polenta. Transfer to a lightly greased 2.5 litre ovenproof dish. Cover with baking paper and foil, place in the oven and cook for 15 minutes.
Step 3
Uncover, top with pancetta and taleggio and cook for a further 15 minutes, or until golden.
Step 4
While the polenta is cooking, heat oil in a large non-stick frying pan over medium heat. Add the sage and cook for 30 seconds or until golden and crisp. Serve the polenta topped with sage.
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Jessica Brook is a recipe writer.
