This Month's Recipe...
March – Crisp Smoked Bacon, Polenta Cubes, Bittersweet Chicory
From page 171 of Kitchenella.
Strong, contrasting flavours of precious endives with the comfort and economy of polenta.
8 rashers smoked streaky bacon, cut into small pieces
2 tablespoons extra virgin olive oil
450g ready-cooked polenta (see page 55 of Kitchenella), cut into 2cm dice
2 chicory (red or green), cut lengthways into strips
leaves from 2 sprigs flat-leaf parsley
salt and black pepper
Sauté the bacon until crisp in a frying pan over a medium heat, allowing it to cook in its own fat. Remove from the pan with a slotted spoon and place on a warm plate.
Add the oil to the pan and sauté the polenta cubes, turning them carefully with a wooden spatula so they crisp a little. Add the chicory towards the end of cooking, and return the bacon to the pan. Stir-fry a little, and serve the dish when the leaves have begun to wilt and soften.
Add the parsley, season and serve.
You can use other bittersweet endives – choose from witloof chicory, chicoria, puntarelle, frisee...