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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I remember growing up, this was called corn meal mush, and as a kid I didn't think it sounded too appetizing. I mean, how good could corn meal, water and salt taste? But I do love cornbread, and as I got older and branched out into the world of different ways of making things, and experimenting with various recipes, I came up with this. Ingredients:
1/2 lb bacon, 1/2 dice |
8 cups low sodium chicken broth |
3 cups cornmeal (polenta) |
1 15oz can cream style corn |
1/4 cup freeze dried chives |
salt, to taste |
fresh cracked pepper, to taste |
coarse grind garlic, to taste |
Directions:
1. Fry the bacon in a small stockpot until crisp and brown; scoop bacon out onto a plate and reserve. Pour the chicken broth into the pot and bring to just below the boiling point; set the pot off the burner. Very gradually add polenta to the broth, stirring constantly.
2. Combine bacon, corn and chives with the polenta; place back on the burner and cook over low heat
3. Adjust seasonings; when the mixture is smooth and does not taste raw, usually after cooking for 20 to 30 minutes, it is ready and can be spooned onto a plate for serving.
4. The mixture can also be dropped by small scoopsful into very hot fat and fried like hushpuppies.
5. It can also be poured into a flat baking pan to cool and firm. This mixture can be baked in the oven for 20 minutes, or sliced and fried.
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