Crispy Polenta with Bacon and Baby Bellas
4 cups water
1 cup corn meal
1 tsp salt
2-3 cloves garlic, diced
In a small pot, bring 3 cups of water and salt to a boil. In a small bowl, whisk together corn meal and garlic. When water boils, stir cornmeal mixture into boiling water. Cook, stirring constantly, until thickened. Cover and cook on low for 5 minutes. Remove from heat. Place plastic wrap in and over the edges of an 8x8 baking dish. Pour hot cornmeal into dish, smoothing the top with wooden spoon. Cover and refrigerate up to 12 hours.
Bacon and Baby Bellas:
1 lb bacon, chopped
1 lb Baby Bella or other mushrooms, chopped
1 Vidalia onion, diced
In a skillet, cook the bacon until cooked, but not quite crispy. Add onion and mushroom, cooking for about 5 minutes. Add 1 cup of chicken broth and maybe 1 Tbsp. of vinegar. Cook another 5-10 minutes, until some of the liquid reduces.
While you in the last cook time of the bacon, heat 1/2 inch of olive oil in a skillet. Turn cooled polenta on to a cutting board, and cut into 4 pieces. Fry polenta in oil until crispy, flip over and fry other side until crispy. Serve with bacon mushroom gravy on top.
Linked to: Weekend Whatever #47
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