Best 5 Creamy Polenta With Bacon And Sage Recipes

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Indulge in the delectable flavors of Creamy Polenta with Bacon and Sage, a dish that combines the comfort of creamy polenta with the savory goodness of crispy bacon and aromatic sage. This versatile dish can be served as a hearty breakfast, a satisfying lunch, or an elegant dinner. Elevate your culinary skills with our carefully curated collection of recipes, each offering unique variations to suit your taste preferences. From the classic combination of bacon and sage to the tangy twist of sun-dried tomatoes and goat cheese, our recipes cater to every palate. Whether you prefer a quick and easy weeknight meal or a showstopping dish for a special occasion, we've got you covered. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

CREAMY POLENTA WITH CRISPY BACON AND CHARD



Creamy Polenta with Crispy Bacon and Chard image

Provided by Molly Yeh

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups whole milk
2 cups heavy cream
1 cup polenta
Kosher salt
4 strips bacon
1 shallot, thinly sliced into rings
1 bunch rainbow chard, stems and leaves cut into 1-inch pieces
Few shakes of hot sauce, such as Crystal, optional
Freshly ground black pepper
2 tablespoons unsalted butter

Steps:

  • Add the milk and heavy cream to a medium saucepan and bring to a low boil, stirring constantly so the milk doesn't scorch. Whisk in the polenta, whisking constantly until smooth. Stir in a big pinch of salt. Reduce the heat to medium low and cook, stirring frequently, until the polenta is tender, about 30 minutes.
  • Meanwhile, add the bacon to a medium pan. Turn the heat to medium high and cook, flipping once, until the bacon is crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate to drain. Add the shallot to the pan and cook until translucent, about 2 minutes. Add the chard and a big pinch of salt and cook until wilted but still crisp-tender, about 7 minutes. Stir in a shake of hot sauce if desired. Chop the bacon, add it to the greens and stir to combine. Remove from the heat.
  • Add a big pinch of black pepper to the polenta and stir. Taste and adjust for salt and pepper. Remove the polenta from the heat and stir in the butter. Transfer to a serving plate and top with the greens in the center.

CREAMY POLENTA WITH BACON AND SAGE



Creamy Polenta with Bacon and Sage image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

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)

Steps:

  • 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.

POLENTA WITH BACON AND SAGE



Polenta with Bacon and Sage image

Categories     Side     Thanksgiving     Parmesan     Bacon     Cornmeal     Corn     Fall     Sage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 cup coarsely chopped bacon (about 7 slices)
1 tablespoon chopped fresh sage
1 10-ounce package frozen corn kernels, thawed
5 1/2 cups water
1 cup polenta (coarse cornmeal)*
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 teaspoons fat from skillet. Add sage; sauté 1 minute. Add corn; sauté 1 minute. Add 5 1/2 cups water; increase heat to medium-high and bring to boil. Gradually whisk in polenta. Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes. Stir in cream, cheese, and bacon. Season with salt and pepper. Serve immediately.
  • Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time.

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE



Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

  • Grill corn in the husks, or roast in the oven; cut kernels from cob.
  • In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
  • Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  • When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

CREAMY POLENTA WITH BACON AND SAGE



Creamy Polenta with Bacon and Sage image

Categories     Fry     Bacon     Sage     Boil

Yield serves 4

Number Of Ingredients 8

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)

Steps:

  • Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove the bacon from the saucepan; transfer to a paper-towel-lined plate. Set aside.
  • Add the chopped sage to the saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add the 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 sauté pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet; scatter over the polenta. Serve immediately.

Tips:

  • For a creamier polenta, use heavy cream or half-and-half instead of milk. For a more flavorful polenta, use chicken broth or vegetable broth instead of water.
  • To make sure the polenta is cooked through, stir it constantly and cook it for at least 20 minutes, or until it is thickened and creamy.
  • If the polenta is too thick, add more milk or broth until it reaches the desired consistency.
  • To make sure the bacon is crispy, cook it over medium heat until it is browned and crispy, about 10 minutes.
  • To make sure the sage is crispy, fry it in hot oil until it is crispy, about 1 minute.
  • Serve the polenta immediately, topped with the bacon, sage, and Parmesan cheese.

Conclusion:

Creamy polenta with bacon and sage is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The polenta is creamy and flavorful, the bacon is crispy and salty, and the sage is crispy and aromatic. This dish is sure to please everyone at the table.

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