Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Polenta Triangles for Pancetta-Wrapped Pork Roast Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Serve these with Pancetta-Wrapped Pork Roast. Ingredients 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 Directions 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. 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. 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. 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. Rate it Print