I apologize. I have not figured out how to make polenta look good. I just can't. But please ignore the somewhat vomity looking photo and stop and think. It's polenta. It's polenta with bacon. It's polenta with bacon and cheese. There. Feel better.
Yeah, with a title like that, you know it has to be good. And it was. Very good. I loved the addition of the whole corn in it, and of course the bacon, and let's not forget the cheese, shall we. Where did I find this gem, you might ask. From my go to book The Bon Appetit Cookbook: Fast Easy Fresh and my go to website, Epicurious.
Polenta with Bacon and Fontina
Serves 6 as a side dish (unless one of your guests is me - then maybe 4 if you're lucky)
1/2 cup finely chopped bacon (about 4 ounces)
1/4 cup chopped onion
1 garlic clove, minced
5 cups low-salt chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (coarse cornmeal)
1 cup (packed) grated Fontina cheese (about 3 ounces)
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.