Polenta with Pancetta and Sage
The recipe Polent If you have polenta, olive oil, salt and fresh-ground pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It works well as a side dish.
Instructions
In a 2 1/2- to 3-quart pan over medium-high heat, stir pancetta in olive oil until crisp and beginning to brown, about 5 minutes. With a slotted spoon, transfer half the pancetta to paper towels to drain.
Add chopped sage to pan and stir until fragrant, about 30 seconds.
Add 5 cups water and bring to a boil.
Following steps 2 and 3 of basic polenta recipe, add polenta (omit salt in step
and cook until tender to bite.
Add salt and fresh-ground pepper to taste (omit butter).
Ladle polenta into bowls and top with reserved pancetta.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.
![Spalletti Chianti Reserve Poggio Reale]()
Spalletti Chianti Reserve Poggio Reale
This superb reserve wine, produced exclusively from the Poggio Reale estate, is a graceful, velvety wine with the characteristically earthy Sangiovese aromas and ripe, balanced fruit flavors offset by a touch of oak.