Creamy Polenta with Poached Egg and Crispy Pancetta

Creamy Polenta with Poached Egg and Crispy Pancetta

From: Chef Heather Terhune, Atwood Cafe, Chicago.

Yield: 4 servings.

  • 4 poached eggs (see below)
  • 4 slices crisp cooked pancetta (Italian bacon)
  • 3 1⁄2 cups canned low-salt chicken broth
  • 2 1⁄2 cups whole milk
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1-1⁄2 cups yellow cornmeal
  • 3⁄4 cups grated Parmesan cheese (about 3 oz.)

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TAGS: Food & Drink