Polenta And Bacon With Fontina

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 cup finely chopped bacon
• 1/4-1/2 cup chopped onion
• 2 garlic cloves, minced
• 5 cups low sodium chicken broth
• 1 cup frozen corn kernels, thawed
• 1 cup polenta (not regular grits nor cornmeal)
• 1 cup grated fontina cheese, packed
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• red pepper flakes

Recipe

• 1 in a heavy skillet over medium-high heat, saute chopped bacon until crisp, about 8 minutes. using slotted spoon, transfer to bowl. pour off all but 2 tablespoons drippings.
• 2 add onion and garlic to drippings in skillet and saute 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.
• 3 add fontina and parmesan, stirring until melted, about 2 minutes. stir in chopped parsley. season to taste with salt and red pepper.