Boil the water in a large saucepan and add salt. Once boiling,
remove from the heat and pour into a copper pot.
Add the flour (previously sieved) and with a wooden paddle,
create a hole in the middle of the mixture so that the water
begins to bubble over. Place on the stove and simmer slowly
for 40 minutes.
Remove from the heat and beat vigorously with the paddle /wooden
spoon until the polenta forms a smooth firm consistency. Place
the mixture on a wooden board, and shape into a large ball
with your hands (cold water will help keep your hands cool)
Allow to cool for half an hour.
In the meantime, cut the pancetta into small cubes and saute
in a frying pan with the olive oil.
Once the pancetta has turned a golden brown, splash the balsamic
vinegar into the pan and allow the pancetta to caramelise
with the sweet vinegar. It is now ready to serve with the
Assemble the dish onto a plate: a wedge of polenta , pancetta
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 some herbs to garnish (thyme and marjoram)
Recipe provided by Emilia Benericetti, Piano Rosso,