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:
Cookin’ Canuck’s Garlic Shrimp & Polenta Stacks w/Brown Butter Sauce
Cookin’ Canuck’s Eggplant & White Wine Polenta Stacks with Fresh Basil Sauce
The Kitchn’s Parmesan Polenta with Eggs & Roasted Mushrooms
Simply Recipes’ Polenta Casserole with Fontina & Tomato Sauce
Guilty Kitchen’s Heirloom Tomato & Polenta Tart
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.
bellini valli says
This takes polenta to new heights Dara!
pegasuslegend says
I am always looking for new ways to prepare polenta, this one looks perfect for the fall coming up…very nicely done!
[email protected] and Cheese says
Mmmm…this looks so delicious. I have never made polenta before but this is so tempting. I have to give this one a try! Thanks!
Rachel (Two Healthy Plates) says
I have to confess that I've never made polenta – I just bought some over the weekend and I'm ready to give it a try! This recipe couldn't have come at a more perfect time!
Drick says
Oh Dara, this one is calling me, maybe because it is similar to a favorite of mine, spicy Creole Couche Couche that is loaded with bacon … love the mushrooms, great side dish
Alison says
I love this combination of flavors and textures! Yum!
Erika says
YUM YUM AND YUM!!!!! And the photos are delicious too. I always have trouble photographing mushrooms – you do not seem to have similar issues!
Jean says
Dara, you're funny! Loved reading this. Maybe it's because I feel exactly the same about bacon. This polenta dish is gorgeous and so fit for company. Well done…again!
Evan @swEEts says
I'm really liking this post since we have polenta and bacon at home.. now I just have to get Mountain Man to the grocery store for mushrooms!
Jeanne @ CookSister! says
Oh…! You had me at hello 🙂 LOVE polenta and added to mushrooms and bacon it is totally irresistable. Beautiful photos too!
ravienomnoms says
This is beautiful!!
Emily Malloy says
One word:
Wow.
Kristen says
You are right, you caught me with the word bacon! What a fabulous twist on polenta. I can't imagine anyone not licking their plate!
Cristie says
My goodness this looks fabulous! I have a birthday dinner to prepare for this Sunday and I think I have a big part of it right here. It does sound irresistable.
Belinda @zomppa says
It's so true about bacon. Bacon bacon bacon…they say, that's why Kevin Bacon is so popular!
Shaina (Food for My Family) says
My husband was just dreaming of making polenta this weekend. The bacon looks incredible here!
Marisa says
Yum! Everything that you said about bacon is so true. What an amazingly delicious way to jazz up polenta!
bunkycooks says
This looks like a perfect dish for Fall! What a nice combination of flavors.
Harold says
I wanted to print the recipe but the link wasn't there. I'll try later, thanks
Pacheco Patty says
Yummy, beautiful pictures of a delicious looking polenta dish:)
A SPICY PERSPECTIVE says
Ahhh, I hear the deep earthy flavors calling my name! This is a keeper!
Kalyn says
Another winner! It sounds delicious.
penny aka jeroxie says
I can almost smell the earthy flavours of the mushrooms. 🙂
Eleanor Hoh says
When I saw the picture, I went 'umm..' love shrooms, have to look through your blog.
Ari says
Oh my gosh, this dish *screams* fall. Looks wonderful!
SLCFoodie says
We must be on the same wavelength because I just posted two polenta recipes!! I bet the bacon adds great flavor.
foodies at home says
I have got to try this recipe! I have tried to make polenta so many times and always screw it up! It's the simplest thing yet I cannot get it right! Ok…this weekend polenta…it's you and me!
Keri says
Gorgeous!
Keri
http://www.samwich365.com
Elizabeth says
Um, yeah. Yum. That's all I can say. I have a thing for Polenta…and bacon..and mushrooms. I want some please!
Thanks for the link love too!
Michelle @ Brown Eyed Baker says
Dara, I love this! I come from a traditional Italian family and polenta was a staple (in fact my mom just made it for my grandma this week!). My grandma always made a version with bacon and Italian sausage. I am going to make your recipe for her, I can't wait!
Monet says
Wow! What a stunning presentation. This looks like an impressive dish that is relatively easy to make and packed with great ingredients. I just love mushrooms, so anything calling for Crimin mushrooms makes me excited!
marla {family fresh cooking} says
I think you are gearing our taste buds up for Fall. Yes, bacon everything is always in great taste. I am sure the polenta & mushrooms get infused with all that smoky goodness. Lovely recipe as always 🙂 xo
Debi(Table Talk) says
Hard to think about this one now when it is so hot outside, but I know in a few months I will be drooling over everything that you have going into this warm and comforting polenta dish. Bacon and mushrooms-yes please.
Priscilla - She's Cookin' says
Gorgeous dish! Love mushrooms and adding bacon to the polenta elevates it to a whole nother level 🙂
naomi says
Polenta, mushrooms, bacon- OH MY! This sounds delish and looks fabulous. It's so warm and inviting, perfect for Fall
Gera @ Sweets Foods Blog says
Mi doses of polenta and mushrooms for today, love the additions of bacon!
Cheers,
Gera
Maria says
I love polenta. Great recipe here!
Jenny says
Gorgeous recipe 🙂
Tracy says
Ooh, yum! What a great fall polenta recipe!
Amy from She Wears Many Hats says
Oh my word this looks good! Gotta make this soon.
Lydia (The Perfect Pantry) says
Mushrooms and thyme are one of my favorite combinations, full of umami and the feeling of Fall. Beautiful dish, Dara.
Suzanne aka vivisue says
I am a polenta virgin. I think this recipe will remedy that! Bacon, bacon, bacon. You had be at "bacon". Absolutely could be my new favorite comfort food. Can't wait to cook this for Mountain Man! Outstanding!
Amanda Formaro says
Believe it or not i've never had polenta, but the bacon and mushroom and fresh thyme totally have my attention! 🙂
The Waspy Redhead says
Sounds earthy, savory and generally divine! I'm so ready for cooler temps and my favorite Fall recipes. Thanks for sharing.
Shelisa says
Excellent recipe, the polenta was very creamy. I made it with stewed fish and instead of using grits I used your recipe. The family loved. The mushrooms and fish went very well together. Thanks for sharing this wonderful recipe. I made no changes to the recipe. I followed it exactly. And the end result was the creamiest and tastiest polenta I have ever had. Thanks again.
Cookin' Canuck says
Shelisa, thanks so much for letting me know. I'm glad you and your family enjoyed the recipe so much.
Tiffani says
I have made this a few times, and it is so so good!! It’s always a hit, with myself and others. I’ve forgotten to add the cheese every time, and so therefore, do not think it’s necessary. It’s absolutely rich, savory, and satisfying. YUM. Thank you for sharing this!