Thursday, October 29, 2009

Polenta with Bacon and Fontina

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.


Jeff said...

Polenta, bacon, and cheese...drooll.....couple of my favorite things in life.

There are certain dishes I have given up ever trying to make look good and polenta is up there. I have been playing with rolling it into a log, placing in fridge overnight, and the slicing it the next day to hopefully get better than a pile of runny mush.

Lydia (The Perfect Pantry) said...

Nothing that's white, yellow, or pureed looks very good in my photos, either. No apologies necessary when cheese and bacon are involved!

5 Star Foodie said...

Mmm... bacon and fontina sound wonderful with polenta, I could eat loads of this dish!

Grace said...

my dear, in no way did your picture make me feel bad. at first i had no idea what it was, and i still found it appetizing. knowing that it involves bacon and cheese and the grossly underrated phenomenon known as polenta just makes it that much better.

Kat said...

My grandmother from Croatia used to make polenta all the time. Being poor it usually only had potatoes in it. I loved it! Hers looked like a double layer cake and stood like one when it came out of the pan! We sliced it like cake too. My favorite dish she made was called Steak and Polenta. We would drizzle the drippings from the fried in olive oil, loaded with garlic, pounded (tenderized)round steak over the polenta and it was so goood. My mom carried on the tradition, I have finally made it and it turned out well. Just make too much for just myself. Will have to downsize it.
Those additions to polenta sound great!

noble pig said...

My hubby and I are lover's of the polenta, never tried it with fontina but it sounds grand.

lakeviewer said...

Oh, it looks divine.

Marjie said...

Never made polenta, but yours might convince me to try it. As for the photo? Well, I eat oatmeal a lot; there's little that's less attractive than oatmeal.

A Year on the Grill said...

once your polenta sets up, a little olive oil, and put it on a VERY hot grill for about 2 minutes, then turn 90 degrees fr another 2 minutes, and you get those pretty diamond shaped grill marks

I love polenta... so tasteless, but you can flavor with amazing things... Bacon is great, a little blue cheese and raspberries!


Mari at Once Upon a Plate said...

Pam, you crack me up!

Yum ~ Polenta with Bacon and Fontina (plus corn kernels), what a great combination of flavors. Thanks for sharing the recipes, it's perfect comfort food.

JennDZ - The Leftover Queen said...

Yes, it is really hard to make polenta photograph well. But what is lacks in beauty on film, it certainly makes up for in taste! This polenta sounds YUMMY.

Chris said...

What's up with the southern gals cooking polenta? First Smoky Mountain Cafe and now you? What's wrong with grits? (ha ha)

Lea Ann said...

It sounds delicious

Joanne said...

Yellow foods are just not very photogenic. I've tried everything, include serving them against a purple backdrop since purple and yellow are supposedly complimentary colors. You definitely can't go wrong with bacon and fontina, however, and so just knowing that they are there makes this recipe all the more appealing. (Yay for our favorite cookbook).

Natashya KitchenPuppies said...

Looks tasty to me!
I have yet to try polenta, I am looking forward to it.

Les said...

Not only have I never made polenta, I've never tasted it!! I'll have to give your recipe a try. It sounds heavenly.