Recipe Source: Adapted from Bon Appetit
This is rich and delicious. With a simple green salad, this dish makes a great accompaniment to the Grillled Beef Tagliata.
Makes 6 side-dish servings.
| 1/2 cup finely chopped applewood smoked bacon (about 4 ounces) |
| 1/4 cup chopped onion |
| 1 garlic clove, minced |
| 5 cups low-salt chicken broth |
| 1 cup fresh corn kernels, cut from the cob (when fresh corn is not available, frozen corn may be substituted) |
| 1 cup polenta (coarse cornmeal)* |
| 1 cup (packed) grated Fontina cheese (about 3 ounces) |
| 1/4 cup freshly grated Parmesan cheese |
| 2 tablespoons chopped fresh rosemary |
Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped rosemary. Season to taste with salt and pepper. Transfer to bowl and serve hot.
*Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
Copyright © Sara Young.