Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Bacon Polenta
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- #36697
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
5 slices bacon
1/3 cup onion
2 cloves garlic
2 1/2 cups chicken broth
3/4 cup polenta
directions
In 2- to 3-quart pan over medium heat, cook chopped bacon, stirring until lightly browned. Add finely chopped onion and minced garlic.
Cook, stirring, until onion is limp and bacon is well browned.
Discard all but 1 tablespoon of drippings from pan. Add 1 1/2 cups broth; bring to boil over high heat. In small bowl, mix polenta (or yellow corn meal) with remaining cool broth.
Using long-handled spoon, stir polenta into boiling broth (mixture will thicken and may spatter). Reduce heat to low and cook, stirring constantly for five minutes. Season to taste with salt. Spoon into serving dish.
added by
MemphisChef
nutrition data
264 calories, 5 grams fat, 43 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
September 28, 2012
This was outstanding. I added a cup of grated monterey jack cheese that made it even yummier. So good!
See previous rating (delish). Use low salt chicken broth. Taste before adding additional salt.
October 12, 2008
This recipe is so good that I suggest it serves only 3, no leftovers. For a better consistency, gently cook for 25 minutes instead of 5. Use a good quality bacon (e.g. smoked uncured, no nitrate or nitrite added) because the polenta will really absorb the wonderful flavors. I served this with grilled Italian sausages and sauteed spinach with garlic. Awsome.