|Bacon slices||1 1⁄4 Ounce (2 Pieces)|
|Onion||6 Ounce, chopped (1 Small Size)|
|Frozen corn||10 Ounce, thawed (1 Package)|
|Anaheim chilies/New mexico chilies||5 Ounce, stemmed, seeded and minced (2 Large Size, Fresh)|
|Minced fresh cilantro||1⁄2 Cup (8 tbs) (Coriander)|
|Regular strength chicken broth||3 1⁄2 Cup (56 tbs)|
|Polenta/Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Salsa||1 Cup (16 tbs) (Purchased)|
Place bacon in a shallow 1 1/2- to 2-quart microwave-safe casserole.
Cook at full power (100 percent), uncovered, until bacon is crisp and browned, about 2 minutes.
Remove bacon and drain on absorbent towels.
In casserole, mix drippings with the onion, corn, and chilies.
Cook at full power, uncovered, for 3 minutes.
Stir in cilantro, 3 cups broth, and polenta.
Cook at full power until liquid is absorbed and mixture is thick but still creamy, 15 to 20 minutes; stir every 2 to 3 minutes.
If mixture gets too stiff to stir, mix in remaining broth.
Crumble bacon over polenta.
Offer salsa to add to taste.