Polenta with Bacon and Sage Time: 15 minutes if using
quick cooking polenta. Check the package directions for quantity proportion - you may
have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end,
before serving. You can add a bit more milk to thin. It should be like mashed potatoes
3 slices bacon
1 tbs chopped fresh sage
1/4 cup polenta
1 cup chicken stock
1/4 cup cream or milk
1/4 cup Parmesan
Slice bacon crosswise into 1/4 inch strips. Sauté in a small saucepan over medium-high heat until crisp. Remove and drain on paper towels. Do not eat! Pour off all but 1 tsp fat from pan. Add sage to pan and sauté briefly. Add stock and bring to a boil. Slowly pour in polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon. When done, stir in cream, Parmesan and bacon. Serve.
Cooking for Two? Or more?
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