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Polenta Squares with Pancetta and Vegetables
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2.6 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
parmesan cheese
gluten-free
kid friendly
has meat
(?)
Has meat from:
pancetta
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
polenta
vegan
(?)
Not vegan due to:
pancetta
butter
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
pancetta
pescatarian
(?)
Not pescatarian due to:
pancetta
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 175% and Sodium as 132% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 175% of RDA
• Carbs: 53.4% of RDA
• Fat (total lipid): 38.8% of RDA
• Fiber: 23.9% of RDA
• Fructose: 2.1% of RDA
• Protein: 25.0% of RDA
• Sodium: 132% of RDA
• Sugar: 4.6% of RDA
• Vitamin A (IU): 21.3% of RDA
• Vitamin B6: 3.9% of RDA
• Vitamin C: 10.0% of RDA
• Iron: 0.8% of RDA
• Magnesium: 4.7% of RDA
• Manganese: 3.0% of RDA
• Niacin: 12.9% of RDA
• Potassium: 4.2% of RDA
• Zinc: 4.7% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
147
g
Calories
3517
 
Fiber
6.69
g
Iron
0.152
mg
Protein
28.2
g
Sodium
1786
mg
Sugars
1.43
g
Fat (total lipid)
23.7
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
package
+
-
 
4oz, diced.
 
1
whole
+
-
 
washed, ends trimmed off, grated.
 
3/4
cups
+
-
 
quartered.
 
1 1/2
cups
+
-
 
quick cooking polenta, medium or coarse-grain.
 
3
cups
+
-
 
 
2
tbsp
+
-
 
plus more for the pan.
 
2
tsp
+
-
 
 
1
tsp
+
-
 
 
3/4
cups
+
-
 
grated.
 
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PREPARATION
PREPARING THE POLENTA
1.
In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil.
2.
Reduce the heat, slowly whisk in the polenta and season with pepper.
3.
Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes.
4.
Add 2 tablespoons of the butter and 3/4 cup of the grated parmesan.
5.
Continue to stir until well combined and very thick, taste for seasoning adjustment.
6.
Liberally apply butter to a small baking dish on the bottom and about 2-inches up the side.
7.
Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
COOKING THE POLENTA
8.
When ready to pan fry, remove the polenta from the baking dish and cut it into equal squares.
9.
Brush each side of the polenta with olive oil and pan sear until golden brown, about 3 minutes on each side.
TO SERVE
10.
Top with grated zucchini, diced pancetta, and quartered tomatoes.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 3517
Protein 28.2 g
Carbohydrates 147 g
Iron 0.15 mg
Fiber 6.69 g
Calcium 6.15 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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