Polenta and Bacon With Fontina |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If you have leftovers, serve the next day for lunch or breakfast and top with a fried egg. Creamy deliciousness with modifications from Bon Appetit and good enough to serve guests. Ingredients:
1/2 cup finely chopped bacon |
1/4-1/2 cup chopped onion |
2 garlic cloves, minced |
5 cups low sodium chicken broth |
1 cup frozen corn kernels, thawed |
1 cup polenta (not regular grits nor cornmeal) |
1 cup grated fontina cheese, packed |
1/4 cup freshly grated parmesan cheese |
2 tablespoons chopped fresh parsley |
red pepper flakes |
Directions:
1. In a heavy skillet over medium-high heat, saute chopped bacon until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings.
2. Add onion and garlic to drippings in skillet and saute until golden brown, about 2 minutes. Add chicken broth, corn and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes.
3. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and red pepper.
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