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1
For the polenta: Bring water to a boil in large saucepan over medium heat.
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2
Stir in 1/2 teaspoon salt and the baking soda.
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3
Slowly pour cornmeal into the pan in a steady stream while stirring with a wooden spoon or rubber spatula.
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4
Bring mixture to a boil, stirring constantly, about 1 minute.
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5
You may need to reduce heat or briefly remove from heat to prevent it from bubbling over.
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6
Cover and reduce heat to lowest setting.
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7
Cook for 5 minutes, then whisk to smooth out any lumps, for about 15 seconds.
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8
(Make certain to scrape down the sides and the bottom of the pan.)
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9
Cover and cook without stirring for 20-25 minutes.
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10
While the polenta cooks, combine the artichoke hearts, capers and the tomatoes in a bowl and set aside.
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11
Cook the bacon over medium heat until crispy.
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12
When done, remove it from the pan and allow it to cool.
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13
When its cool enough, crumble it and set aside.
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14
Chop chives and set aside.
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15
Take polenta off heat when its done.
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16
Whisk in the Parmesan, garlic powder, salt and pepper to taste and butter.
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17
Place some on each plate.
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18
Top with the veggie mix, chives and bacon.
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19
Enjoy!
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20
Note: In place of the veggie mixture, this could be done with steamed/sauteed spinach, or could be paired with grilled/sauteed shrimp for a true Southern favorite.
