Corn Polenta with Bacon and Fontina
This polenta with sweet corn, smokey bacon, and creamy cheese is some serios comfort food!
Servings: 6
Ingredients
- ½ 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
- ¼ 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
Instructions
- 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!
Nutrition
Calories: 348kcal | Carbohydrates: 32g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 434mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 1mg
