Polenta And Bacon With Fontina
- 1/2 cup finely-chopped bacon - (abt 4 oz)
- 1/4 cup chopped onion
- 1 garlic clove minced
- 5 cups low-salt chicken broth
- 1 cup frozen corn kernels thawed
- 1 cup polenta (coarse cornmeal) see * Note
- 1 cup grated Fontina cheese - (packed) abt 3 oz
- 1/4 cup freshly-grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Freshly-ground black pepper to taste
* Note: Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings.
Add onion and garlic to drippings in skillet and sauté 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.
Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
This recipe yields 6 side-dish servings.