How about a BLT Polenta Recipe for National BLT Sandwich Month?
It’s a combination of comfort food and food fun (photo #1).
Sundried polenta is garnished with pancetta ( bacon), spinach (for the lettuce) and sundried tomatoes.
Plus, a poached egg and pearl onions are added to make this a brunch, lunch or dinner dish.
Pancetta is Italian back bacon (photo #2), as contrasted with America’s side bacon.
You can use whatever bacon you wish. Check out the different types of bacon.
In addition to the recipe, we learned a new word:
The plastic tube of polenta (or other food) is known in the industry as a chub.
By the way, while April is National BLT Sandwich Month, July 22 is National BLT Day.
You will have extra polenta. You can make a second portion, or serve it as a side at another meal.
Ingredients For 1 Serving
1. CUT the polenta into cubes and cream them over medium heat with the chicken stock or heavy cream.
2. RENDER the pancetta in a sauté pan; then remove from pan with a slotted spoon. Sauté the pearl onions in the rendered fat from the pancetta. Add the spinach and sundried tomatoes.
3. BRING a pot of water to a simmer, swirl with a spoon and slip a whole egg into the simmering water. Cook for 2 minutes for a soft inside.
4. PLATE the polenta and top with the spinach, onions and sundried tomatoes. Place the poached egg on top and garnish with the crispy pancetta strips.