Creamy Polenta with Bacon and Sage
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
- Servings: 4
Photography: LISA HUBBARD
Source: Martha Stewart Living, December 2001
- 2 ounces thickly sliced bacon, cut into 1/2-inch pieces
- 1 teaspoon chopped fresh sage leaves, plus more whole leaves for garnish
- 4 cups milk
- 3/4 cup plus 2 tablespoons quick-cooking polenta
- 3 tablespoons unsalted butter
- 1/2 teaspoon coarse salt, or more to taste
- 1/4 teaspoon freshly ground pepper, or more to taste
- 2 tablespoons extra-virgin olive oil (optional)
Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove bacon from saucepan; transfer to a paper-towel-lined plate. Set aside.
Add chopped sage to saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add milk, and bring to a boil.
Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes. Whisk in the butter, and season with the salt and pepper. Transfer to a serving bowl, and crumble the reserved bacon on top. Heat the olive oil, in a small saute pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet, and scatter over the polenta.