Corn Polenta with Bacon and Fontina

6-8 side-dish servings, 4-6 main-dish servings


1/2 cup (4-ounces) finely chopped bacon

1 medium yellow onion, finely chopped

2 cloves garlic, finely minced

5 cups low-salt chicken broth

1 cup fresh or frozen (thawed) corn kernels

1 cup polenta or coarse corn meal

1 cup (packed, about 3-ounces) grated Fontina cheese

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 Tablespoons chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper to taste

Crushed red pepper flakes to taste


In a large heavy-bottom skillet over medium-high heat, sauté the bacon until browned and crisp, about 8 minutes.  Using a slotted spoon, remove the bacon to a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings.  Add the onion and garlic to the drippings and sauté for 2 minutes. Add the chicken broth and corn.  Bring the mixture to a boil.  Whisking constantly, gradually add the cornmeal.  Cook, stirring frequently, until the mixture is soft and thick, about 20 minutes.  Add the cheeses and stir until completely melted, about 2 minutes.  Season to taste with salt and pepper.  Garnish with the reserved cooked bacon, parsley, and red pepper flakes.  Enjoy!


Printed from thegalleygourmet.net