Country Style Polenta With Bacon & Rosemary Recipe


MethodMain Ingredient


 Bacon slices5 , chopped
 Onion1 Small, chopped
 Garlic2 Clove (10 gm), minced / pressed
 Chopped fresh rosemary/1 1/2 teaspoons dry rosemary, crumbled1 Tablespoon
 Chicken broth2 1⁄2 Cup (40 tbs)
 Polenta/Yellow cornmeal3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 243 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 8.6 mg

Sodium 2059.2 mg85.8%

Total Carbohydrates 33 g11.1%

Dietary Fiber 4.4 g17.7%

Sugars 8 g

Protein 9 g18%

Vitamin A 8.8% Vitamin C 25.8%

Calcium 9.4% Iron 35.7%

*Based on a 2000 Calorie diet


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.