Country Style Polenta With Bacon & Rosemary
|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)|
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.