Polenta and Bacon with Fontina
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 side-dish servings
- 1/4 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 1/4 cup freshly grated parmesan cheese
- 1 garlic clove, minced
- 1 cup polenta (coarse cornmeal)*
- Carbohydrate 31 g(10%)
- Cholesterol 32 mg(11%)
- Fat 15 g(23%)
- Fiber 2 g(7%)
- Protein 15 g(29%)
- Saturated Fat 6 g(32%)
- Sodium 367 mg(15%)
- Calories 316
Preparation 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. 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.
Preparation 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. 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.
