Creamy Polenta with Bacon and Sage
Total time: 15 minutes
Use 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 - but studded with crisp bacon and fragrant sage!
Ingredients:
- 1oz (30gr) bacon, 16gr, .56oz, after cooking, draining
- 1 tbs chopped fresh sage substitute 1 1/2 tsp dried
- 1/4 cup polenta, 45gr, 1.5oz
- 1 cup chicken stock, 225gr, 8oz
- 1/4 cup milk, 60gr, 2.1oz
- 1/4 cup Parmesan, 25gr, .88oz
Instructions:
- 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 cook top.
- 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 milk, Parmesan and bacon. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
