Porchetta and Polenta is a comforting Italian dish that combines crispy, herb-stuffed pork roast with creamy, buttery polenta. The porchetta delivers juicy meat and crackling skin, while the polenta balances it with smooth texture and subtle corn flavor. It’s a perfect centerpiece for a cozy family dinner or festive holiday meal.
Ingredients
For the Porchetta:
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3–4 lbs pork belly, skin on
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2 tbsp olive oil
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2 tbsp fennel seeds
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme, chopped
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5 cloves garlic, minced
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1 tbsp lemon zest
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1 tbsp kosher salt
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1 tsp black pepper
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1 tsp red pepper flakes (optional)
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Butcher’s twine for tying
For the Polenta:
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4 cups water
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1 cup polenta (coarse cornmeal)
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2 tbsp butter
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½ cup grated Parmesan cheese
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Salt and pepper to taste
Cooking Time
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Prep time: 25 minutes
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Cook time: 2½ hours
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Resting time: 15 minutes
Serving
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Serves 6
Instructions
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Prepare the Pork:
Lay the pork belly skin-side down on a cutting board. Score the meat lightly in a crisscross pattern to help absorb flavors. -
Make the Seasoning Paste:
In a small bowl, mix olive oil, fennel seeds, rosemary, thyme, garlic, lemon zest, salt, pepper, and red pepper flakes. Rub this mixture all over the meat side of the pork. -
Roll and Tie:
Roll the pork belly tightly, skin-side out, and secure it with butcher’s twine at 1-inch intervals. Let it rest uncovered in the refrigerator for at least 2 hours or overnight to dry out the skin. -
Roast the Porchetta:
Preheat the oven to 450°F (230°C). Place the porchetta on a rack in a roasting pan. Roast for 30 minutes to crisp the skin, then lower the temperature to 325°F (160°C) and roast for 2 more hours, until the meat is tender and the skin is golden and crackly. -
Prepare the Polenta:
In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 30–35 minutes, stirring occasionally, until thick and creamy. Stir in butter, Parmesan, salt, and pepper. -
Slice and Serve:
Let the porchetta rest for 10–15 minutes before slicing. Serve the juicy slices over a bed of creamy polenta, spooning some pan drippings on top for extra flavor.
Nutrition (per serving)
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Calories: 530
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Protein: 38g
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Fat: 35g
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Carbohydrates: 16g
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Fiber: 1g
Tips
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For even crispier skin, pat the pork belly dry with paper towels before roasting.
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You can substitute the pork belly with a pork shoulder if you prefer a leaner cut.
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Add a drizzle of balsamic reduction or roasted vegetables for a complete meal.
This Porchetta and Polenta is hearty, flavorful, and comforting — the kind of meal that brings warmth and elegance to any table.
