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Country Style Polenta With Bacon & Rosemary Recipe
|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)|
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
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.