Recipe information
Yield
Makes 6 side-dish
Ingredients
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 cups freshly grated Parmesan cheese
2
tablespoons chopped fresh parsley
Need to make a substitution?
Preparation
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.