ingredients
4 cups water
3/4 cup polenta
3 tablespoons butter
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
1 cup diced pancetta
4 garlic cloves, sliced
1/2 cup chopped red onion
2 zucchini, halved and diced
1 (28 ounce) can
Tuttorosso® Tomato Puree with basil 1 teaspoon sugar
4 tablespoons chopped fresh mint
Salt and black pepper to taste
1/2 cup crumbled feta cheese
instructions
- In a large pot bring water to a boil. Whisk in polenta, add butter, salt and pepper.
- Stir and cook on low heat for 20 minutes. Add Parmesan cheese.
- In medium saucepan, heat oil, add pancetta and cook until brown and crispy.
- Add garlic, onion, zucchini, tomato puree, sugar, and chopped mint. Season with salt and black pepper .
- Spoon polenta into bowls, top with sauce, garnish with crumbled feta.
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