Polenta And Bacon With Fontina

Polenta And Bacon With Fontina
Polenta And Bacon With Fontina

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

* 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.

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