How about planning to come home to this for dinner?
Arugula, Pancetta and Tomatoes Over Polenta.....
(this is absolutely amazing and just what you need to eat when
you're done with winter but winter is not done with you)
1 tube of Polenta---prepared (I use Trader Joes)
6 ounces thinly sliced pancetta, chopped
1 (15-ounce) can diced tomatoes, drained
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 cups fresh arugula
1/2 cup thinly sliced fresh basil leaves, divided
2 tablespoons butter, at room temperature
Good quality Romano Cheese
In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the polenta and the cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the polenta to a large serving bowl. Garnish with the remaining basil and romano cheese.
Bon Apetit!
(this is absolutely amazing and just what you need to eat when
you're done with winter but winter is not done with you)
1 tube of Polenta---prepared (I use Trader Joes)
6 ounces thinly sliced pancetta, chopped
1 (15-ounce) can diced tomatoes, drained
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 cups fresh arugula
1/2 cup thinly sliced fresh basil leaves, divided
2 tablespoons butter, at room temperature
Good quality Romano Cheese
In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the polenta and the cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the polenta to a large serving bowl. Garnish with the remaining basil and romano cheese.
Bon Apetit!
3 comments:
Well that sounds very good! Making me hungry. I could eat it for breakfast. Why wait for dinner. lol
Thanks for posting these great recipes!! I am stopping on the way home!
Jody
Yum!! that sounds so good. I am copying it to my recipe file. Have a wonderful week my friend.
Post a Comment