Creamy Corn Polenta with Crispy Bacon & Parmigiano Reggiano
Ingredients
- 1 cup polenta (coarse-ground cornmeal)
- 4 cups water (or 3 cups water + 1 cup milk for extra creaminess)
- 2 tbsp unsalted butter
- 1 cup Locatelli Parmigiano Reggiano, finely grated (plus more for garnish)
- Salt & black pepper, to taste
- 6 slices thick-cut bacon, diced
- 2 tbsp fresh parsley, finely chopped
Instructions
Cook the bacon
- In a skillet over medium heat, cook diced bacon until crisp.
- Remove with a slotted spoon and drain on paper towels. Reserve about 1 tbsp of bacon fat.
Make the polenta
- In a saucepan, bring water (or water + milk) to a boil. Add 1 tsp salt.
- Slowly whisk in the polenta in a steady stream to prevent clumping.
- Reduce heat to low and cook, stirring frequently, until thick and creamy (about 25–30 minutes).
Finish the polenta
- Stir in butter, grated Locatelli Parmigiano Reggiano, and the reserved bacon fat for flavor.
- Season with salt and freshly ground black pepper to taste.
Assemble & serve
- Spoon polenta into bowls.
- Top with crispy bacon, chopped parsley, and extra Locatelli Parmigiano Reggiano.
