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Pancetta Wrapped Dates over Creamy Polenta

Pancetta Wrapped Dates over Creamy Polenta


  • 2 oz Medjool Dried Dates
  • 2 oz Salted Sweet Cream Butter
  • 3 oz Cream Cheese
  • 1 oz Shredded Parmesan Cheese
  • 1/8 oz Italian Fresh Parsley
  • 4 oz Pancetta
  • 8 oz Cornmeal


  1. Wrap each date with the specified amount of Pancetta.
  2. Bring 4 cups of water to a boil.
  3. With whisk, add the butter and cream cheese.
  4. Slowly, 2 oz at a time, add corn meal.
  5. Add salt and pepper to taste.
  6. Let simmer for 4 minutes until consistency of honey (reserve to side).
  7. Cover and wrap the dates. Put dates in 400 degree oven for 8-10 minutes.
  8. Ladle the polenta into a bowl carefully arrange cooked dates on top
  9. Garnish with Italian parsley leaves and grated parmesan.