Recipes Ingredients Meat & Poultry Pork Recipes Creamy Polenta with Bacon and Sage 4.4 (7) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: LISA HUBBARD Servings: 4 Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be. Ingredients 2 ounces thickly sliced bacon, cut into ½-inch pieces 1 teaspoon chopped fresh sage leaves, plus more whole leaves for garnish 4 cups milk ¾ cup plus 2 tablespoons quick-cooking polenta 3 tablespoons unsalted butter ½ teaspoon coarse salt, or more to taste ¼ teaspoon freshly ground pepper, or more to taste 2 tablespoons extra-virgin olive oil (optional) Directions 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. Rate it Print