POLENTA WITH TOMATO, BACON AND CHEESE
I wish I had a great story to go along with this dish, but sadly I don't. This is just one of those recipes that I created "thinking hmmm" what can I do to make Polenta a wee bit jazzier? I think the addition of the cheese and bacon did the trick. If you can't find apple wood smoked bacon in your area you can use regular...
Provided by Irisa Raina 9
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- 1. DIRECTIONS:
- 2. Cut the bacon into small bite size pieces fry till crisp then drain and set aside.
- 3. Smash the garlic and mix with the cayenne pepper to make sure it is mixed thoroughly.
- 4. Once the bacon is done frying and you have removed it, in the same pan keeping about 1 teaspoon of the bacon grease, add the garlic & cayenne pepper mixture, cook for about 2 minutes.
- 5. Then add the tomato juice from the can & sugar. Cook this for about 5 minutes on a low flame.
- 6. Then add the tomatoes from the can, cook for about 10 minutes on low, you'll want all the juice pretty much absorbed.
- 7. When this is done keep warm, or put it in the refrigerator till you are ready to serve the Polenta. Warm it up before you assemble the dish.
- 8. Slice the Polenta into ¼ inch slices and fry in the butter. When the one side is all golden and browned, turn them over.
- 9. Cover with fresh grated Asiago cheese, continue frying till the other side is browned and the cheese is melted, add more butter if necessary.
- 10. PLATING:
- 11. Put the tomatoes on a serving dish spreading them around. Place the Polenta on top. Garnish it with the bacon.
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