Bacon Polenta With Sauteed Crimini Mushrooms & Thyme Recipe

Name: Bacon Polenta With Sauteed Crimini Mushrooms & Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Chopped Bacon (about 4 Ounces); 2 Tablespoons Finely Chopped Shallots; 6 cups Low Sodium Chicken Broth; 1 cup Polenta (coarse Cornmeal); 1 Tablespoon Olive Oil; 12 ounces, weight Crimini Mushrooms, Thinly Sliced; 1 Tablespoon Plus 1 Teaspoon Finely Chopped Fresh Thyme; 1/2 teaspoons Freshly Ground Black Pepper; 1/4 teaspoons Salt; 1/2 cups Finely Grated Parmesan Cheese

Servings: persons

1/2 cups Chopped Bacon (about 4 Ounces)
2 Tablespoons Finely Chopped Shallots
6 cups Low Sodium Chicken Broth
1 cup Polenta (coarse Cornmeal)
1 Tablespoon Olive Oil
12 ounces, weight Crimini Mushrooms, Thinly Sliced
1 Tablespoon Plus 1 Teaspoon Finely Chopped Fresh Thyme
1/2 teaspoons Freshly Ground Black Pepper
1/4 teaspoons Salt
1/2 cups Finely Grated Parmesan Cheese

1
Heat a large skillet over medium heat and saute the bacon until crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the skillet and place on a plate lined with paper towels. Pour out bacon drippings, leaving just 2 tablespoons of drippings in the skillet.
2
Add shallots and saute until just starting to turn brown, about 2 minutes. Add chicken broth, raise heat to medium-high, and bring to a boil. Lower heat to medium and slowly whisk in polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.
3
While the polenta is cooking, heat olive oil in another large skillet set over medium heat. Add crimini mushrooms. Cook until mushrooms are tender and just starting to brown. Stir in fresh thyme. Remove from heat. Season with freshly ground black pepper and a bit of salt (remember, there will be salt in the polenta from the bacon and the chicken broth).
4
Just before serving, stir the reserved bacon and Parmesan cheese into the polenta. Divide the mixture across 6 plates (I typically serve this as a side) and top the polenta servings with even amounts of the mushroom mixture. Serve immediately.

866

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Chopped Bacon (about 4 Ounces), 2 Tablespoons Finely Chopped Shallots, 6 cups Low Sodium Chicken Broth, 1 cup Polenta (coarse Cornmeal), and more.

Yes, Bacon Polenta With Sauteed Crimini Mushrooms & Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon Polenta With Sauteed Crimini Mushrooms & Thyme

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