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Parmesan Polenta with Cranberries and Bacon
I got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat it anytime. Or all the time is good too!!! Ingredients
- 2 c low-sodium chicken broth
- 2 1/2 c water
- 3 tsp salt
- 1 1/4 c polenta or yellow cornmeal (I used cornmeal and it turned out great)
- 1 c freshly grated Parmesan
- 3/4 c whole milk, at room temperature
- 5 T unsalted butter, at room temperature, cut into 1/2-inch pieces
- pepper
- about 1 pound bacon, cut into small chunks
- 1 c mascarpone cheese, at room temperature (about 8 ounces)
- 3 T agave (or you could also use maple syurp)
- 1/2 cup dried cranberries
Directions
- Bring the broth, water and the salt to a boil in a large saucepan over medium-high heat.
- Gradually whisk in the polenta or cornmeal.
- Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
- Remove the pan from the heat.
- Add the Parmesan, milk and butter.
- Stir until the butter and Parmesan have melted.
- Season with salt and pepper to taste.
- While the polenta is cooking, cook the bacon chunks in a large skillet.
- Drain and set the pieces aside.
- Whisk together the mascarpone and agave until smooth. Set aside.
- To serve: Spoon the polenta into a bowl. Top with a dollop of the mascarpone mixture, sprinkle with bacon and cranberries.
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Neither Nancy or I are big fans for polenta, but we both thought this was delicious. The polenta is very creamy and is given a great flavor by the parmesan and mascarpone. We only put about a tsp on mascarpone on each slice of polenta, and we thought that was enough. The bacon and cranberries sound a little strange on top, but the combination is great. Warning: though we loved this our kids were not big fans.
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