Bacon Scented Creamed Corn With Polenta

1. 1

   Cook the bacon or pancetta until crisp in a saute pan.

2. 2

   Remove 3 Tablespoons of the fat for later use.

3. 3

   Add the onion to the bacon/pancetta in the saute pan and saute until golden in color.

4. 4

   Add the corn kernels and cook until corn is almost tender.

5. 5

   Add the cream and bring to a simmer.

6. 6

   While gently stirring, add the polenta sprinkling evenly over the mixture to avoid lumps. Cook for five minutes stirring constantly until the creamed corn is thickened.

7. 7

   Fold in parmesan cheese and add one half of the parsley and adjust seasoning as needed.

8. 8

   In the meantime, heat reserved bacon fat in a clean saute pan and add the Panko breadcrumbs.

9. 9

   Toss the Panko breadcrumbs until golden and add remaining parsley.

10. 10

    Spoon out the creamed corn mixture into a oven proof casserole dish sprayed with cooking spray. Top with Panko bread crumb mixture and spread out evenly. Place under broiler for just a minute until bread crumbs are golden in color.

* Per serving · 4 servings · Values may vary.