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Creamy Polenta with Bacon and Sage

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Recipe photo courtesy of LISA HUBBARD

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

Source: Martha Stewart Living, December 2001
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  • Katethechemist
    20 SEP, 2009
    You need to use dry polenta, it looks like cornmeal.
    Reply
  • MlleGena
    29 JUL, 2008
    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?
    Reply

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