Adapted from recipe courtesy Emilia Benericetti, Piano Rosso, Marradi
For the Polenta:
- 4 litres water
- Sea Salt
- 1 kilo chestnut flour, sifted
For the bacon and balsamic vinegar:
- 300 grams Nitrate-Free Bacon
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Thyme, for garnish
- Marjoram, for garnish
- Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a wooden spoon, create a well in the centre.
- Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
- The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.
- In the meantime, dice the bacon into small cubes and saute in a frying pan with the olive oil. Once the bacon has turned a golden brown, splash the balsamic vinegar into the pan and allow the bacon to caramelise with the sweet vinegar.
- Assemble the dish onto a plate: a wedge of polenta , bacon and a fresh slice of ricotta cheese. The flavours will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.