Morning Cheddar Polenta With Praline Bacon Recipe

Name: Morning Cheddar Polenta With Praline Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons brown sugar; 1 tablespoon chili powder; ¾ teaspoon coarse black pepper; ¾ cup pecans, coarsely chopped; 16 slices bacon; 6 cups water; 1 ½ cups coarse cornmeal (polenta); 1 teaspoon salt; 2 tablespoons butter; 8 ounces sharp cheddar cheese, shredded (2 cups)

Servings: persons

1
Heat oven to 375 degrees .
2
To make bacon: In small bowl combine brown sugar, chili powder, pepper and pecans.
3
Place bacon slices on a foil-lined baking sheet and bake about 12 minutes until just a little more than half cooked.
4
Drain bacon grease from pan and place strips on paper towels to remove excess fat.
5
Turn bacon pieces over, place back on pan and sprinkle with pecan sugar mixture.
6
Continue to bake for 10-12 minutes until topping is well browned and bacon is crisp.
7
To make polenta: In medium saucepan bring water to a boil.
8
Whisk in cornmeal and salt.
9
Reduce heat to low and stirring occasionally, cook polenta until it is thickened, about 30 minutes.
10
Whisk in butter and 1 cup cheese.
11
Serve hot*.
12
Divide polenta between 8 plates, top with remaining cheese and garnish each with 2 strips of praline bacon.
13
*To make polenta a day ahead: While polenta is hot, rinse and drain a 9 x 13 inch baking pan.
14
Spread polenta in pan and let cool.
15
Cover and refrigerate until ready to use.
16
To reheat, remove cover and bake at 350 until heated through, about 20 minutes.
17
Top with remaining cup of cheese and return to oven until cheese is melted.
18
Cut into 8 pieces and serve with praline bacon.

1232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 tablespoons brown sugar, 1 tablespoon chili powder, ¾ teaspoon coarse black pepper, ¾ cup pecans, coarsely chopped, and more.

Yes, Morning Cheddar Polenta With Praline Bacon 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.

That's it — enjoy your meal!

Morning Cheddar Polenta With Praline Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions