Creamy Polenta with Bacon and Cranberries Recipe

Name: Creamy Polenta with Bacon and Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium chicken broth; 3 teaspoons kosher salt, plus extra for seasoning; 1 1/4 cups polenta or yellow cornmeal; 1 cup freshly grated Parmesan; 3/4 cup whole milk, at room temperature; 5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces; Freshly ground black pepper; 10 to 12 strips thick-cut applewood smoked bacon (about 1 pound); 1 cup mascarpone cheese, at room temperature (about 8 ounces); 3 tablespoons maple syrup or agave; Pinch kosher salt; 1/2 cup dried cranberries

Servings: persons

2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper
10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries

1
For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat.
2
Gradually whisk in the polenta.
3
Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
4
Remove the pan from the heat.
5
Add the Parmesan, milk and butter.
6
Stir until the butter and Parmesan have melted.
7
Season with salt and pepper.
8
For assembly: Place an oven rack in the center of the oven.
9
Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet.
10
Bake until brown and crispy, 15 to 17 minutes.
11
Drain on paper towels.
12
When the bacon is cool enough to handle, chop into 1/2-inch pieces.
13
Set aside.
14
Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.
15
Transfer the polenta to 4 bowls or serving plates.
16
Divide the bacon pieces and spoon on top.
17
Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.

2019

kcal

Calories

143

Fat

Carbs

150

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups low-sodium chicken broth, 3 teaspoons kosher salt, plus extra for seasoning, 1 1/4 cups polenta or yellow cornmeal, 1 cup freshly grated Parmesan, and more.

Yes, Creamy Polenta with Bacon and Cranberries 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.

Creamy Polenta with Bacon and Cranberries

How did you like this recipe?

Frequently Asked Questions