Ingredients

• Chicken Stock (1 quart or 4 cups)

• Yellow Polenta Medium Grind (1 cup)

• Pancetta (6oz.)

• Eggs (4 yolks)

• Eggs (2 whole)

• Milk (3 tbsp.)

• Pecorino Romano (1/2 cup grated)

• Butter (2 tbsp.)

• Salt

• Pepper (0.5-1.0 tsp.)

• Vito and Joe’s Olive Oil

How to Prepare

1. Warm up your chicken stock in a medium sized sauce pan until it starts to boil.

2. Put a tbsp. of olive oil in the bottom of a fry pan and add your pancetta. Coat the pancetta with olive oil and let it cook.

3. Combine your egg yolks, whole eggs, and milk.

4. Once your stock begins to boil add your polenta and stir until there are no lumps, then cover. Mix every 2-3 minutes.

5. Once the pancetta is cooked take it off the heat and set it aside.

6. Add the butter to the polenta mixture and then add about 1/2 tsp. of salt and 1 tbsp. of olive oil.

7. Add the eggs to the mixture and stir until almost fully incorporated.

8. Add the pepper and stir.

9. Add the Pecorino Romano and stir.

   Optional add a tbsp. of the oil from the pancetta to the polenta mixture.

10. Add 2/3 of your pancetta on top and then grate a little Pecorino Romano.

11. Enjoy!