Directions:
- Cook bacon in heavy, large nonstick skillet over medium heat until crisp [I used a 5-quart sauté pan, which was perfect]. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of fat from skillet. Add sage and corn; sauté 1 minute. Add 4 cups water and increase heat to medium-high and bring to boil. Gradually whisk in polenta.
- Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes, if you’re using traditional polenta. For quick cooking polenta, total cooking time will be about 5 minutes. Also, as you “gradually” stir it in, it will thicken quickly—alarmingly even. If needed, add more water 1/2 cup at a time. Being stuck with the quick-cooking variety, I ended up adding a little more than a cup of extra water. Stir in Parmesan cheese and bacon. Season with salt and pepper. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.26 Kcal (1090 kJ) | ||
| Calories from fat | 137.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 23% | |
|---|---|---|---|
| Cholesterol | 29.48mg | 10% | |
| Sodium | 534.49mg | 22% | |
| Potassium | 173.71mg | 4% | |
| Total Carbs | 19.67g | 7% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 10.9g | 22% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.3mg | 1% | |
| Calcium | 173.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 69.89 Kcal (293 kJ) | ||
| Calories from fat | 36.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 23% | |
|---|---|---|---|
| Cholesterol | 7.92mg | 10% | |
| Sodium | 143.53mg | 22% | |
| Potassium | 46.64mg | 4% | |
| Total Carbs | 5.28g | 7% | |
| Sugars | 0.32g | 5% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 2.93g | 22% | |
| Vitamin C | 1.6mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 46.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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