Ingredients: 

• 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*

Directions:

• 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