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Country Style Polenta With Bacon & Rosemary

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Ingredients
  Bacon slices 5 , chopped
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Chopped fresh rosemary/1 1/2 teaspoons dry rosemary, crumbled 1 Tablespoon
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Polenta/Yellow cornmeal 3⁄4 Cup (12 tbs)
Directions

In a 2- to 3-quart pan, cook bacon over medium-high heat, stirring often, until lightly browned (about 5 minutes).
Add onion and garlic and continue to cook, stirring often, until onion is limp and bacon is well browned (about 10 more minutes).
Spoon off and discard all but about 1 tablespoon fat.
Stir in rosemary.
Add broth; bring to a boil over high heat.
Gently pour polenta in a thin stream into boiling broth.
Cook, stirring with a long-handled wooden spoon, until thickened (about 5 minutes).
Reduce heat to low and continue to cook, stirring, until polenta pulls away from sides of pan (about 20 more minutes).
At once, spoon polenta into warm bowls.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Bacon

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Average: 4.2 (14 votes)