Country Style Polenta With Bacon & Rosemary Recipe
Ingredients
| Bacon Slices | 5 , chopped | |
| Onion | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dry rosemary, crumbled | ||
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 3/4 Cup (16 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.
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.
Chef
