Polenta and Bacon with Fontina

Ingredients

• 1/2 cup finely chopped bacon (about 4 ounces)
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 5 cups low-salt chicken broth
• 1 cup frozen corn kernels, thawed
• 1 cup polenta (coarse cornmeal)*
• 1 cup (packed) grated Fontina cheese (about 3 ounces) - be sure to use Italian, swiss and danish are unmemorable
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté 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. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.

Source: Carmelo's Italian Restaurant, Austin, TX