How to make it

  • Fry the bacon in a small stockpot until crisp and brown; scoop bacon out onto a plate and reserve. Pour the chicken broth into the pot and bring to just below the boiling point; set the pot off the burner. Very gradually add polenta to the broth, stirring constantly.
  • Combine bacon, corn and chives with the polenta; place back on the burner and cook over low heat
  • Adjust seasonings; when the mixture is smooth and does not taste raw, usually after cooking for 20 to 30 minutes, it is ready and can be spooned onto a plate for serving.
  • The mixture can also be dropped by small scoopsful into very hot fat and fried like hushpuppies.
  • It can also be poured into a flat baking pan to cool and firm. This mixture can be baked in the oven for 20 minutes, or sliced and fried.

Reviews & Comments 2

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  • windy1950 8 years ago
    That's a great idea... I love mushrooms, and I've been seriously thinking of trying the different varieties. One could always opt for liquid smoke flavoring as a substitute, as well.
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    " It was excellent "
    aluminum_chef ate it and said...
    an interesting variation on polenta! i would have to veggify this (nix bacon - maybe portabella pieces instead? & veggie broth) but looks yummy! Thanks for sharing :)
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