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Polenta And Bacon With Fontina


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  • 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


Servings 6


Step 1

* 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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