Name: Polenta con Ragù Bianco (Polenta with a White Ragù of Pancetta, Sausage, and Ham)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1⅔ cups (9 ounces) regular- or medium-grind polenta; 5 cups water; 1 chicken bouillon cube; Salt (optional if the chicken bouillon cube is used); 1 onion, chopped; 3 tablespoons extra-virgin olive oil; Scant ½ cup (2 ounces) cubed ham (½-inch cubes); 2 mild sausages, removed from their casings and crumbled; ¼ cup (2 ounces) diced pancetta; Salt (optional); Grindings of black pepper or a pinch of red pepper flakes; 3 cups meat broth, preferably homemade

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Vanda Giannini in Corinaldo, a beautiful small town in Le Marche, has several secrets for making her tasty polenta. First, she doesn’t bring the water to a full boil, but just gets it hot; next she stirs in a chicken bouillon cube to add flavor, and only then does she begin to sprinkle in the