Bacon and Sage Polenta
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | qt | LeGout 095 chicken base, prepared |
| 2.00 | tbsp | Sage , chiffonade |
| 2.00 | cup | Yellow Cornmeal |
| 0.50 | cup | Cheese, Parmesan , grated |
| 4.00 | tbsp | Butter |
| 0.50 | tsp | Black Pepper |
| 3.00 | oz | Bacon , diced |
Preparation
1. Render bacon, when it is crisp, remove and reserve. Pour off excess fat.
2. Add fresh sage to the remaining bacon fat, saute lightly, and add prepared chicken base.
3. Bring prepared chicken base to a boil over high heat; gradually add cornmel whisking the whole time. When the mixture begins to bubble, reduce heat, stirring contantly 10-15 minutes.
4. Slowly add other ingredients, continue cooking and mixing at the same time. Either serve now as a soft polenta, or pour into greased hotel pan and allow to set, refrigerated, overnight. Then cut into desired shape and reheat by sauteing, grilling, or baking.
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