1. In a heavy skillet over medium-high heat, saute chopped bacon until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. 2. Add onion and garlic to drippings in skillet and saute until golden brown, about 2 minutes. Add chicken broth, corn and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. 3. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and red pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
