Polenta Triangles for Pancetta-Wrapped Pork Roast


Serve these with Pancetta-Wrapped Pork Roast.


  • 2 cups water

  • 2 teaspoons coarse salt

  • ½ cup quick-cooking polenta

  • 2 tablespoons unsalted butter

  • Pinch of freshly ground white pepper

  • 1 tablespoon extra-virgin olive oil


  1. Bring water to a boil in a medium saucepan over medium-high heat. Add salt. Whisking constantly, add polenta in a slow steady stream. Continue to whisk until all of the lumps have disappeared. Reduce the heat to low, cover, and gently simmer for 5 minutes.

  2. Stir in butter and pepper. Pour polenta into an 8-by-8-inch baking dish. Let cool on a rack until firm, about 30 minutes.

  3. Using an offset spatula, gently pull the polenta away from the sides of the dish, and invert onto a clean work surface. Trim the edges of the polenta, and cut into quarters. Cut each quarter in half, forming triangles.

  4. In a large nonstick skillet, heat oil over medium-high heat. Add polenta triangles, and cook until browned, about 5 minutes per side. You may keep the triangles warm in a 200 degrees oven for up to 30 minutes.

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