Polenta And Bacon With Fontina

By á-174942

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

Details

Servings 6

Preparation

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.