Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 cup coarsely chopped bacon (about 7 slices)
1 tablespoon chopped fresh sage
1 10-ounce package frozen corn kernels, thawed
5 1/2 cups water
1 cup polenta (coarse cornmeal)*
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
Preparation
Step 1
Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 teaspoons fat from skillet. Add sage; sauté 1 minute. Add corn; sauté 1 minute. Add 5 1/2 cups water; increase heat to medium-high and bring to boil. Gradually whisk in polenta. Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes. Stir in cream, cheese, and bacon. Season with salt and pepper. Serve immediately.
Step 2
- Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time.
