polenta with broccoli and pancettaPosted: June 26, 2017
I enjoy tuning in to Create TV in the late afternoon (Pacific Time) when it broadcasts a variety of cooking shows. One of the programs that appears regularly is Lidia’s Italy. Terry and I were watching one day when she did a polenta dish with broccoli and pancetta. That looked very tasty and easy to make so we tried it on a recent Sunday.
Rather than track down Lidia’s recipe for the polenta, I used one that I had on hand from Ina Garten. I have tried it before, and it was very easy and tasty. Ironically, I managed to omit the parmesan from her creamy parmesan polenta, but it still came out very nicely. I also used vegetable broth rather than chicken broth and sour cream rather than creme fraiche, which I have yet to find in these parts.
Lidia’s pancetta was thick, looking like bacon that you’d get from the butcher. What I found at Sprouts was paper-thin. It was very tasty, though.
Putting everything together, it made for a light and delicious Sunday dinner,