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Categories:Viewed: 56 - Published at: 10 years ago
Ingredients
- 1 cup coarsely chopped bacon (about 7 slices)
- 1 tablespoon chopped fresh sage
- 1 10-ounce package frozen corn kernels, thawed
- 5 1/2 cups water
- 1 cup polenta (coarse cornmeal)*
- 1/2 cup whipping cream
- 1/2 cup freshly grated Parmesan cheese
Method
- Cook bacon in heavy large skillet over medium heat until crisp.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 1/2 teaspoons fat from skillet.
- Add sage; saute 1 minute.
- Add corn; saute 1 minute.
- Add 5 1/2 cups water; increase heat to medium-high and bring to boil.
- Gradually whisk in polenta.
- Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes.
- Stir in cream, cheese, and bacon.
- Season with salt and pepper.
- Serve immediately.
- Available at Italian markets, natural foods stores, and some supermarkets.
- If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time.
