Italian-Style Fried Polenta with Greens & Pancetta is the heavenly bite you didn’t know you needed! Crispy fried polenta complemented by mouthwatering greens, Parmesan, and crackly pancetta, makes for a warm and wonderful holiday appetizer.
This little beauty is inspired by an amazing meal we had at a quaint little joint called Vern’s over the Thanksgiving holiday. In my opinion, there is no better inspiration than a delicious bite that has you pining for it long after your last sip of espresso and final nibble of biscotti. This is one such dish.
Cripsy-creamy-cheesy polenta, piled high with Utica-style greens is a dish after my own heart.
And just look at those colors. Am I right?!
The perfect complement to many dishes – this would make for a stunning appetizer, or cozied up alongside your beautiful show-stopping main. If ribeye, chicken braciole, roasted chicken, or pasta is on the menu – this dish plays well with all of them…and then some!
This Italian-Style Fried Polenta with Greens & Pancetta is ideal for Christmas dinner for so many reasons:
(1) It’s cheesy! (Need I say more?)
(2) Pan-fried polenta makes for a perfect vessel for our scrumptious topping.
(3) Utica-style greens are accommodating… whether you prepare them with kale, spinach or escarole (all acceptable!) – this traditional Italian-American dish packs a lovely punch of garlic and heat. Yes, please!
(4) Whenever I can make a dish that sports the colors of the season – I’m in!
(5) It’s comfort to the max, and oh-so-delicious!
This Italian-Style Fried Polenta with Greens & Pancetta can be made in two stages. The Utica greens can be made ahead, stored in the refrigerator, and warmed up just before serving. Then on the day of serving, simply do a shallow fry on the polenta rounds, dress them with your warmed greens for a pretty presentation, and serve.
Wishing you and yours a restful and wonderful holiday season!
Buon Natale!
MORE DELICIOUS HOLIDAY RECIPES:
Cheesy Broccoli Primavera Bake
Mini Baked Chicken Meatballs with Peperonata
Stuffed Shells with Spinach-Ricotta in a Roasted Sweet Red Pepper Sauce
Italian-Style Fried Polenta with Greens & Pancetta
Description
Italian-Style Fried Polenta with Greens & Pancetta is the heavenly bite you didn’t know you needed!
Ingredients
For the Greens:
2Â large heads of escarole
4 Tbsp. olive oil (divided)
4 oz. pancetta, diced (or prosciutto, chopped)
3 – 4 cloves garlic, minced
4 – 6 hot cherry peppers in oil, large chop
salt and black pepper, to taste
1/2 cup bread crumbs
3/4 cup Parmesan, divided
For the Polenta:
2 (18 oz.) tubes of polenta (I used Ancient Harvest – not sponsored) sliced into 1/4 – 1/2 inch thick slices
2 – 4 Tbsp. olive oil
6 oz. grated Parmesan cheese
salt & pepper, to taste
Instructions
Instructions for the Greens:
Remove core from escarole and place leaves in a large bowl of cold water. Wash until no grit remains.
Give the leaves a rough cut and blanch in salted water for 2 – 3 minutes until leaves are wilted.
Using a slotted spoon, remove leaves from the pot and transfer to a bowl. Set aside.
In a large skillet over medium heat, add a drizzle of olive oil to coat the pan. Next add the diced pancetta. Once lightly crisped, add the minced garlic.
Allow to sauté until the garlic becomes fragrant.
Next, add the wilted escarole, chopped cherry peppers, salt, and pepper, to the pan. Mix well and let cook for about ten minutes.
In the meantime, prepare the bread crumb mixture.
In a small bowl, combine bread crumbs, 1/2 cup of grated Parmesan, and enough olive oil to moisten the mixture. The mix will look like sand.
Add the bread crumb mixture to the escarole, stir well to combine. Finish simmering for a couple more minutes, until most of the moisture has been absorbed.
Lastly, drizzle with olive oil and top with remaining Parmesan.
Instructions for the Polenta:
Lightly coat a large non-stick frying pan with olive oil.
Brush both sides of the polenta rounds with olive oil, and sprinkle both sides with Parmesan, salt & pepper.
Lay the polenta in one layer in the pan, cook each side for about 5 minutes until warmed through, golden and crispy. Repeat for all slices.
Remove the polenta from the pan and place on a large serving platter.
Top each round with greens.
Sprinkle with more grated Parmesan.
Serve at room temperature.
Notes
The Utica-style greens can be made ahead of time, then warmed through before topping the polenta for serving.
This is a dish of perfect bites!
I am the lucky benefactor of this and all Ciao Chow Bambina’s incredible creations! Not only are your dishes always soul satisfying and mouthwatering, but your
x-factor is the love you put into them!!!
Grazie Bellezza!
Ti Amo,
Dominick
Awhhh, thank you, Sweeta! Ti Amo!! <3