POLENTA, PANCETTA AND CHEESE
Serves 4 gourmets
500 g whole grain cornmeal for polenta
3 L water
250 g pancetta
200 g hard Trentino cheese, grated
50 ml olive oil
Sprinkle the cornmeal into a pot of boiling salted water. Cook the polenta over a steady heat, stirring for approx. 40 minutes or until the mixture becomes thick.
Turn the cooked polenta out onto a chopping board and smooth out its surface with the back of a spoon. Allow it to cool.
Cut the pancetta into thin slivers and sauté with olive oil.
Meanwhile, slice up the polenta. Grease a casserole dish and arrange a succession of layers: one of polenta slices, one of pancetta, then sprinkle with cheese and pepper.
Place in a preheated oven at 190°C for approx. 20 minutes and serve.