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Polenta, Pancetta & Caramelized Onions


  • 2T butter or olive oil for creasing the hotel pan

  • 2 cups polenta or stone-ground cornmeal

  • 7 cups boiling water

  • 2t minced garlic

  • 1 large yellow onion-caramelized

  • ½ pound of pancetta-cut in a small dice, and crisped in a skillet

  • 5oz. grated Caputo Smoked Scamorza cheese

  • ½ cup shredded Caputo Parmesan cheese

  • salt and pepper to taste*


  • Set your oven to 300 with a low fan

  • Grease the inside of your hotel pan with butter or olive oil

  • Put polenta, caramelized onion, and garlic in the hotel pan

  • Pour in the boiling water slowly, whisking to combine

  • Place cling film and foil over the pan, and bake for 90 minutes to 2 hours, stirring every 30 minutes

  • Bake until polenta is do desired doneness

  • To finish, toss in your diced pancetta, and cheeses

  • Stir until the cheeses are melted and everything is incorporated

  • Serve on top of tomato sauce with basil to garnish

Crock-Pot Polenta with caramelized onion
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