This is an old comfort food from my childhood.
When I would be sick or under the weather, my mom would prepare this for me.
She knew I would eat just about anything with a lot of cheese. I just dressed
it up a little to make it more sophisticated for an adult breakfast or brunch!
Here is my recipe:
1/2 cup sour cream
3 tablespoons maple syrup
(pure, not maple flavored)
2 cups Jackie's Homemade
Chicken Stock, divided.
2 1/2 cups water
1 1/2 teaspoons salt
3/4 cup yellow cornmeal (certified gluten free)
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
1/4 cup freshly grated Parmesan
1/2 cup Italian four-cheese blend
3 tablespoons butter (no
substitutes), softened to room temperature
8 pieces smoked bacon
pinch salt
1/2 cup dried cranberries,
currants or raisins
Here is how I put this old fav
together:
Polenta:
1. In small bowl, whisk
together sour cream, syrup and salt until smooth; set aside.
2. Bring 1 cup chicken
stock, water and salt to a rolling boil in a large saucepan. In separate saucepan, place butter and 1 cup
chicken stock over low heat.
3. Gradually whisk cornmeal
into first saucepan; reduce to low heat. Cook, stirring often to prevent
polenta from settling to the bottom of the pan. Gradually add extra broth and
butter mixture and heavy cream. Continue to cook until mixture thickens and cornmeal is tender,
about 30 to 40 minutes. Remove from heat and add cheeses . Stir until cheeses
melt.
Topping:
While polenta (cornmeal) is
cooking, place bacon in large skillet over medium heat. Fry until crisp; drain
on paper towel.
To Serve:
Transfer cooked polenta into
6 serving bowls. Top each with two
pieces of crisp bacon and sprinkle with dried cranberries, raisins or
currants. Drizzle liberal amounts of sour cream mixture over polenta.
Servings: 6
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Nutrition (per serving): 673
calories, 386 calories from fat, 43.3 g total fat, 94.6 mg cholesterol, 1184.1 mg
sodium, 256.3 mg potassium, 60.9g carbohydrates, 4.4 g fiber, 7 g sugar, 10.9 g
protein.
Recipe Type: Breakfast,
Breakfast Foods, Brunch, Gluten Free
Author: Dr. Jacquelyn P.
Horne
Copyright: 2013
I like your savory breakfast polenta. I think you would like a recipe for a sweeter variation http://cuceesprouts.com/2012/04/blueberry-almond-breakfast-polenta/
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