What kind of meat starts with P?

Pancetta . Pancetta and bacon are sometimes confused, however they are two separate forms of meat. Pancetta is a salumi produced from hog belly meat that has been salted. It's frequently cooked to add flavor to foods like pasta and soups.

What is a breakfast food that starts with the letter P?

Pain au chocolat. Pain aux raisins. Palm syrup. Palmier. Pan de yuca – served for breakfast or with tea in Bolivia. Pancake. Pandebono – a breakfast food in Colombia.

What vegetable starts with the letter P?

Vegetables That Start With P: 1 – Pak Choy: 2 – Paracress: 3 – Parsnip: 4 – Peas: 5 – Pearl Onion: 6 – Pigeon Pea: 7 – Pignut: 8 – Potato:

What food starts with P and ends with S?

Vegetables that start with p and end with s paracress. parsnips. pea pods. pearl onions. peas. potatoes. prussian asparagus. purple asparagus.

40 Amazing Foods That Start With P!

Description

Polenta is simply cornmeal that has been roughly ground. The traditional proportion is 1 part polenta to 4 parts water, but I prefer to use a scant 1/4 cup of polenta. Instead of water, I frequently use chicken broth. It’s the ideal foundation for any spicy beef or mushroom ragout.

Ingredients

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Instructions

In a large saucepan, bring water and salt to a boil; gently add polenta into boiling water, stirring continually until all polenta is incorporated and no lumps remain.
Reduce heat to low and cook, stirring often, for about 5 minutes, or until polenta begins to thicken. The polenta should still be a little loose. Cook for 30 minutes with the lid on, whisking every 5 to 6 minutes. When the polenta becomes too thick to whisk, use a wooden spoon to stir it. When the texture of the polenta is creamy and the individual grains are soft, it is ready.
Remove from heat and slowly toss in 2 tablespoons butter until butter is mostly melted; stir in 1/2 cup Parmigiano-Reggiano cheese until it has melted. Allow 5 minutes for the sauce to thicken before stirring and tasting for salt before transferring to a serving bowl. To serve, drizzle the remaining 1 tablespoon butter over the polenta and sprinkle with roughly 1 tablespoon freshly grated Parmigiano-Reggiano cheese.

Notes

Cooking time will vary depending on how finely the polenta is ground, so keep that in mind.

Category: side dish
Method: mix
Cuisine: Italian

Nutrition

Serving Size: 4
Calories: 291 kcal
Sugar: 2g
Sodium: 1186.1mg
Fat: 14.7g
Saturated Fat: 8.2g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 31g
Fiber: 2.7g
Protein: 9.2g
Cholesterol: 33.4mg