FLBentriders Savory Polenta

A favorite side dish

Start with Bacon


Fry until crisp, drain on paper towel, finely dice bacon. leave fat in pan

add onions

saute onions 4 to five minutes


add garlic and saute a couple more minutes. Then add chicken broth, bring to a boil


Add course corn meal slowly, wisking continously.

Add bacon.

place in preheated 350F oven. Stir every 10 minutes for 3 cycles, 30-35 minutes.

Add butter, parmesan cheese and salt.

Serve!



There has never been any leftover polenta in our home.

Sounds excellent!! I will definately give this a try...thanks!

Now that looks tasty! Thanks for sharing FL, I will be trying that!

Nice !!

That looks really good!

I love this! I plan to try this on the grill!

FlBentRider's Polenta

FlBentRider's Polenta
Adapted from Good Eats Savory Polenta

Ingredients:

* 4 to 5 Strips of Pork Bacon
* 1 cup finely chopped red onion
* 3 cloves garlic, finely minced
* 1 quart chicken stock or broth
* 1 cup coarse ground cornmeal (Not the fine ground stuff)
* 3 tablespoons unsalted butter
* 1 1/2 teaspoons kosher salt
* 1/4 teaspoon freshly ground black pepper
* 2 ounces Parmesan, grated

Directions:

1. Preheat oven to 350 degrees F.
2. In a large, oven-safe saucepan fry bacon until crisp. Remove bacon from pan and set aside.
* I use Hickory Smoked Bacon.
3. Add the red onion and salt to the bacon dripping, and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes.
4. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
5. Dice the bacon. Turn the heat up to high, add the chicken stock and the diced bacon, bring to a boil.
6. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps.
7. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan a little at a time while stirring until it is all incorporated.
8. Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper.

Thanks for the details FL!

I use whatever onion I have, and regular butter if I don't have unsalted.

wow!!! the polenta looks real good. never had that before. going to try it this weekend.