Ingredients

The following ingredients have 10 Servings
  • 1/3 big onion
  • 4 oz. of Pancetta
  • 2 teaspoons of chopped thyme
  • 1 clove of garlic minced
  • 4 cups water
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1.5 teaspoons salt
  • 1/2 cup graded parmesan
  • 1/2 cup gruyere
  • 1 cup polenta

Instruction

  • Cut the pancetta and the onion to small pieces. Saute in a bit of olive oil for 5 min on medium heat.
  • Add the thyme and the garlic and saute for 1 minute.
  • Add the salt and pepper, the water and the milk. Add the polenta in a slow stream while mixing.
  • Bring to a simmer and lower the heat to low and keep cooking for 25-30 min mixing most of the time with a whisk, otherwise it will stick to the bottom.
  • Take of the heat it mix in the cheese and olive oil. Mix well for few min.
  • Pour the mixture to a greased 9'' round pan (pyrex). Let it set in the fridge for 30 min. Taste for salt.
  • Cut to wedges and take out of the pan gently.
  • Heat a none stick grill pan with one tablespoon of olive oil until smoking. Grill the wedges for 2 min on each side. Flip gently so they won't fall apart. you can grill the sides as well if you like.