Bacon Polenta Recipe with Sauteed Crimini Mushrooms & Thyme

Bacon. Rarely do you come across a word that has the ability to grab so many people’s attention with a single utterance. As soon as the marbled strip of meat is laid in the pan, it begins to emit sounds similar to a miniature fireworks display. I am one who likes my bacon crispy. Flaccid is not a word that should ever be used to describe this breakfast treat. If I was a man named William, living in a small English town at the time of Queen Elizabeth I, I might be prone to writing pages of prose. Love sonnets, in fact…to bacon. As I am neither an English man nor much of a poet, I will have to stick to limericks or haikus. I have not actually written my little ditty yet, but I am certain the words “divine” and “swine” will somehow be included. I will spare you the rest.

My point is that bacon can make almost anything taste good. Now, polenta does not actually need any help in the taste category, but it seems logical that it can only be improved with the addition of a little fried pork. Polenta is made by slowly cooking cornmeal with a liquid, such as vegetable or chicken broth. Typically, the coarse cornmeal is used to make this dish, but if you are unable to find that, substitute regular yellow cornmeal and cut the cooking time in half.

In this recipe, crimini mushrooms are thinly sliced and sauteed with fresh thyme. This mixture tops the bacon-laden polenta, which should be served immediately. I typically serve it as a side dish, but today it made a very satisfying lunch.

Chop about 4 ounces of bacon to total 1/2 cup. Heat a large skillet over medium heat and saute the bacon until crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the skillet and place on a plate lined with paper towel. Pour out bacon drippings, leaving just 2 tablespoons dripping in the skillet.

Add 2 tablespoons finely chopped shallots and saute until just starting to turn brown, about 2 minutes. Add 6 cups low-sodium chicken broth, raise heat to medium-high, and bring to a boil. Lower heat to medium and slowly whisk in 1 cup polenta (coarse cornmeal). Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.

While the polenta is cooking, heat 1 tablespoon olive oil in another large skillet set over medium heat. Add 12 ounces sliced crimini mushrooms. Cook until mushrooms are tender and just starting to brown. Stir in 1 tablespoon plus 1 teaspoon finely chopped fresh thyme. Remove from heat. Season with freshly ground black pepper and lightly with salt (remember, there will be salt in the polenta from the bacon and the chicken broth).

Just before serving, stir the reserved bacon and 1/2 cup finely grated Parmesan cheese into the polenta. Divide the mixture across 6 plates (I typically serve this as a side) and top the polenta servings with even amounts of the mushroom mixture. Serve immediately.

Other polenta recipes:

Garlic Shrimp & Polenta Stacks w/Brown Butter Sauce
Eggplant & White Wine Polenta Stacks with Fresh Basil Sauce

Bacon Polenta with Sauteed Crimini Mushrooms & Thyme

1/2 cup chopped bacon (about 4 ounces)
2 tbsp finely chopped shallots
6 cups low-sodium chicken broth
1 cup polenta (coarse cornmeal)
1 tbsp olive oil
12 ounces crimini mushrooms, sliced
1 tbsp plus 1 tsp finely chopped fresh thyme
Salt & pepper to taste
1/2 cup finely grated Parmesan cheese

Heat a large skillet over medium heat and saute the bacon until crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the skillet and place on a plate lined with paper towel. Pour out bacon drippings, leaving just 2 tablespoons dripping in the skillet.

Add shallots and saute until just starting to turn brown, about 2 minutes. Add chicken broth, raise heat to medium-high, and bring to a boil. Lower heat to medium and slowly whisk in polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.

While the polenta is cooking, heat olive oil in another large skillet set over medium heat. Add crimini mushrooms. Cook until mushrooms are tender and just starting to brown. Stir in fresh thyme. Remove from heat. Season with freshly ground black pepper and lightly with salt (remember, there will be salt in the polenta from the bacon and the chicken broth).

Just before serving, stir the reserved bacon and Parmesan cheese into the polenta. Divide the mixture across 6 plates (I typically serve this as a side) and top the polenta servings with even amounts of the mushroom mixture. Serve immediately.

Printable recipe