How about a BLT Polenta recipe for National BLT Sandwich Month, April)? It’s a combination of comfort food and food fun (photo #1). Sundried polenta is garnished with pancetta (Italian bacon), spinach (for the lettuce), and sundried tomatoes.

Plus, a poached egg and pearl onions are added to make this a brunch, lunch, or dinner dish.

Pancetta is Italian back bacon (photo #2), as contrasted with America’s side bacon.

You can use whatever bacon you wish. Check out the different types of bacon.

In addition to the recipe, we learned a new word:

The plastic tube of polenta (or other food) is known in the industry as a chub.

By the way, while April is National BLT Sandwich Month, July 22nd is National BLT Day.
 
 
> BLT sandwich history.

> What is polenta?
 
 
RECIPE: BLT POLENTA

You will have extra polenta. You can make a second portion, or serve it as a side at another meal.

Ingredients For 1 Serving

 
Preparation

1. CUT the polenta into cubes and cream them over medium heat with the chicken stock or heavy cream.

2. RENDER the pancetta in a sauté pan; then remove from the pan with a slotted spoon. Sauté the pearl onions in the rendered fat from the pancetta. Add the spinach and sundried tomatoes.

3. BRING a pot of water to a simmer, swirl with a spoon, and slip a whole egg into the simmering water. Cook for 2 minutes for a soft inside.

4. PLATE the polenta and top with the spinach, onions, and sundried tomatoes. Place the poached egg on top and garnish with the crispy pancetta strips.
 
 
MORE UNUSUAL BLT RECIPES

Cocktails

 
Not A Sandwich

[1] Polenta with a BLT garnish (photo © Melissa’s Produce).

[2] Pancetta, Italian ham made from the back instead of the sides (photo © Fra Mani).

[3] Tubes or “chubs” of organic polenta, in original, Italian herb and sundried tomato. Available from Melissa’s Produce (photo © Melissa’s Produce).

[4] BLT wedge salad. Here’s the recipe (photo © Applegate Organics).