Ingredients
1/2
cup finely chopped bacon (about 4 ounces)
5
cups low-salt chicken broth
1
cup frozen corn kernels, thawed
1
cup polenta (coarse cornmeal)*
1
cup (packed) grated Fontina cheese (about 3 ounces)
1/4
cup freshly grated Parmesan cheese
2
tbsp chopped fresh parsley
Directions
1.
Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
2.
* Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
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