Creamy Polenta with Cheese & Bacon
Prep Time
Serves
Cooking Mode
4 slices Compliments Thick Sliced Bacon, cut into 1/4-in. (5 mm) pieces
3 cups Compliments Reduced Sodium Chicken Broth
2 cups milk (skim, 1%, 2% or whole)
2 tsp minced garlic
1 tsp salt
½ tsp ground black pepper
1 cup finely ground cornmeal
2 tbsp unsalted butter
½ cup Compliments Goats Milk Cheese Crumbles, plus 2 tbsp (30 mL) for garnish
2 tbsp fresh thyme leaves
¼ cup finely chopped Compliments Fresh Chives
4 slices Compliments Thick Sliced Bacon, cut into 1/4-in. (5 mm) pieces
3 cups Compliments Reduced Sodium Chicken Broth
2 cups milk (skim, 1%, 2% or whole)
2 tsp minced garlic
1 tsp salt
½ tsp ground black pepper
1 cup finely ground cornmeal
2 tbsp unsalted butter
½ cup Compliments Goats Milk Cheese Crumbles, plus 2 tbsp (30 mL) for garnish
2 tbsp fresh thyme leaves
¼ cup finely chopped Compliments Fresh Chives
Directions
1In a large saucepan over medium-high heat, cook bacon until golden and crisp. Drain on a paper towel-lined plate. Set aside.
2Discard the bacon fat from the saucepan. Add the broth, milk, garlic, salt and pepper; bring to a low simmer. Slowly pour the cornmeal into the broth mixture, while stirring quickly to prevent lumps. Reduce the heat to a bare simmer. Cover and cook the polenta for 15 to 20 min., stirring occasionally.
3Remove heat. Mix in the butter, 1/2 cup (125 mL) goats cheese crumbles and thyme. Adjust seasonings to taste, if necessary.
4Garnish with chives, 2 tbsp (30 mL) goats cheese and reserved bacon to serve.
Tips
1
Try this dish with Roasted Red Pepper Salmon sold in the Seafood Dept.
2
Swap vegetable broth for chicken broth.
Disclaimer
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Personal Note
Personal Note
