Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
You need to use dry polenta, it looks like cornmeal.
Rating: Unrated
I brought polenta in a sausage-like package. This recipe just did not thicken. I whisked the milk and polenta for over 20 minutes. Maybe the instructions are missing something?