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