Polenta with Pancetta and Chard

(a simple fall or winter main course, served with a salad)

Serves 4 as main course

• 2 TBLS olive oil
• 1/2 onion, chopped
• 1 oz. Pancetta, in small dice (can substitute 1 strip of diced bacon)
• 1 clove garlic ,minced
• 2 bunches of green chard, leaves only cut in julienne
• 2 cups polenta
• 8 cups water
• 1/4 cup Parmigiano, grated
• 2 TBLS Delizia Estense Agrodolce Balsamic
• 1 TBL flat leaf parsley
• 1 TBL fruity extra virgin olive oil

Warm oil in a saute pan over medium heat. Add onion and pancetta and cook about 5 minutes until onions are golden and pancetta is cooked. Add garlic and cook for a minute more. Add the chard and cook until wilted, about 5 minutes (the chard should still maintain its bright green color). Set aside. In a large, heavy pan, bring water to a boil. Gradually add polenta, stirring constantly. Lower heat and stir constantly for about 20 minutes, until polenta pulls away from side of pan. Add more water if it looks too dry. Stir in 1 tablespoon of extra virgin olive oil and season with salt and pepper to taste. Warm chard mixture. Set polenta on plates and top with chard mixture. Sprinkle with cheese, parsley and drizzle on balsamic and serve immediately. Enjoy!