Creamy Polenta with Bacon and Sage

1. 1

   Place a medium saucepan over low heat.

2. 2

   Add the bacon, and cook until crisp and golden, about 8 minutes.

3. 3

   Remove the bacon from the saucepan; transfer to a paper-towel-lined plate.

4. 4

   Set aside.

5. 5

   Add the chopped sage to the saucepan, and cook in the bacon fat until fragrant, about 30 seconds.

6. 6

   Add the milk, and bring to a boil.

7. 7

   Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes.

8. 8

   Whisk in the butter, and season with the salt and pepper.

9. 9

   Transfer to a serving bowl, and crumble the reserved bacon on top.

10. 10

    Heat the olive oil in a small saute pan over medium heat.

11. 11

    Add the whole sage leaves, and fry until crisp, about 30 seconds.

12. 12

    Remove from the skillet; scatter over the polenta.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.