POLENTA AND BACON WITH FONTINA

Polenta and Bacon with Fontina image

Yield Makes 6 side-dish servings

Number Of Ingredients 9

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

Steps:

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.
Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.