The flavors in this bacon polenta are out of this world! Topped with sautéed mushrooms, this is the ultimate side dish.
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.
How to make bacon polenta:
Chop about 4 ounces of bacon to total ½ 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 ½ 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 Sautéed Mushrooms
Ingredients
- ½ cup chopped bacon (about 4 ounces)
- 2 tablespoons finely chopped shallots
- 6 cups reduced sodium chicken broth
- 1 cup polenta (coarse cornmeal)
- 1 tablespoons extra-virgin olive oil
- 12 ounces crimini mushrooms sliced
- 1 tablespoon + 1 teaspoon finely chopped fresh thyme
- Salt & pepper to taste
- ½ cup finely grated Parmesan cheese
Instructions
- Heat a large skillet over medium heat and sauté 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.
Notes
Nutrition
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Tiffani
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!
Cookin' Canuck
Shelisa, thanks so much for letting me know. I'm glad you and your family enjoyed the recipe so much.
Shelisa
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.
The Waspy Redhead
Sounds earthy, savory and generally divine! I'm so ready for cooler temps and my favorite Fall recipes. Thanks for sharing.
Amanda Formaro
Believe it or not i've never had polenta, but the bacon and mushroom and fresh thyme totally have my attention! 🙂
Suzanne aka vivisue
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!
Lydia (The Perfect Pantry)
Mushrooms and thyme are one of my favorite combinations, full of umami and the feeling of Fall. Beautiful dish, Dara.