Polenta and Bacon With Fontina Recipe

Name: Polenta and Bacon With Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup finely chopped bacon; 14-½ cup chopped onion; 2 garlic cloves, minced; 5 cups low sodium chicken broth; 1 cup frozen corn kernels, thawed; 1 cup polenta (NOT regular grits NOR cornmeal); 1 cup grated Fontina cheese, packed; ¼ cup freshly grated parmesan cheese; 2 tablespoons chopped fresh parsley; red pepper flakes

Servings: persons

½ cup finely chopped bacon
14-½ cup chopped onion
2 garlic cloves, minced
5 cups low sodium chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (NOT regular grits NOR cornmeal)
1 cup grated Fontina cheese, packed
¼ cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
red pepper flakes

1
In a heavy skillet over medium-high heat, saute chopped bacon until crisp, about 8 minutes.
2
Using slotted spoon, transfer to bowl.
3
Pour off all but 2 tablespoons drippings.
4
Add onion and garlic to drippings in skillet and saute until golden brown, about 2 minutes.
5
Add chicken broth, corn and bacon; bring to boil.
6
Gradually add cornmeal, whisking constantly.
7
Cook until polenta is soft and thick, stirring frequently, about 20 minutes.
8
Add Fontina and Parmesan, stirring until melted, about 2 minutes.
9
Stir in chopped parsley.
10
Season to taste with salt and red pepper.

1067

kcal

Calories

Fat

Carbs

122

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.

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

You need 10 ingredients. The key ingredients include: ½ cup finely chopped bacon, 14-½ cup chopped onion, 2 garlic cloves, minced, 5 cups low sodium chicken broth, and more.

Yes, Polenta and Bacon With Fontina 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.

Polenta and Bacon With Fontina

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