Bacon Polenta


  • 5 slices of bacon, chopped
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 cups plus, chicken broth
  • 1/4 cup heavy cream
  • 1 cup yellow corn meal
  • dash of kosher salt
  • In a saute pan cook bacon over medium heat until slightly crispy.
  • Drain all but 2 tbs of bacon fat and saute the onion and garlic and saute for another 3 minutes. Take care  not to burn garlic.
  • Add 1 cup of chicken stock to a sauce pan and bring to a boil and whisk in the corn meal.
  • Add bacon.
  • As the mixture thickens add more stock and the heavy cream.
  • Season with salt and continue to stir until desired consistency is reached.
  • Polenta may be served warm or you may refrigerate and when solid, cut into squares and fried.

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