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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a big skillet, combine the pancetta, onion, and oil; cook until the pancetta and onion are lightly golden, about 10 minutes. | 2. Add in the mushrooms and parsley; cook until the mushroom liquid evaporates, about 10 minutes. | 3. Season to taste with salt and pepper. | 4. In a 2 quart saucepan, bring 3 cups water to a boil. | 5. In a small bowl, whisk together the cornmeal, 1/2 teaspoon salt, and remaining 1 cup cold water. | 6. Pour the cornmeal mixture into the boiling water and cook; stirring constantly, until it comes to a boil. | 7. Decrease the heat to very low, cover, and cook, stirring occasionally, until the polenta is thick and creamy, about 30 minutes. | 8. If the polenta becomes too thick, stir in more water. | 9. Stir the contents of the skillet into the polenta; pour the mixture onto a warm platter; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	2	ounces	chopped	50.4333	0.0	11.22	0.2833
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white mushroom	1	package	trimmed sliced	-	-	-	-
flat leaf parsley	2	tablespoons	chopped	50.4333	0.0	11.22	0.2833
salt				-	-	-	-
black pepper			ground	-	-	-	-
cold water	4	cups		0.0	0.0	0.0	0.0
yellow cornmeal	1	cup	ground stone-ground	407.48	85.7416	10.1016	4.148

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.