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Polenta and Bacon With Fontina

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“If you have leftovers, serve the next day for lunch or breakfast and top with a fried egg. Creamy deliciousness with modifications from Bon Appetit and good enough to serve guests.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy skillet over medium-high heat, saute chopped bacon until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings.
  2. Add onion and garlic to drippings in skillet and saute 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.
  3. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and red pepper.

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