POLENTA WITH BACON AND SAGE

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Polenta with Bacon and Sage image

Categories     Side     Thanksgiving     Parmesan     Bacon     Cornmeal     Corn     Fall     Sage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 cup coarsely chopped bacon (about 7 slices)
1 tablespoon chopped fresh sage
1 10-ounce package frozen corn kernels, thawed
5 1/2 cups water
1 cup polenta (coarse cornmeal)*
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 teaspoons fat from skillet. Add sage; sauté 1 minute. Add corn; sauté 1 minute. Add 5 1/2 cups water; increase heat to medium-high and bring to boil. Gradually whisk in polenta. Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes. Stir in cream, cheese, and bacon. Season with salt and pepper. Serve immediately.
  • Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time.

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