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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 1/2 cup finely chopped bacon (about 4 ounces)
- 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)*
- 1 cup (packed) grated Fontina cheese (about 3 ounces)
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Method
- Saute 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 saute 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.
- 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.
