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
Printable Recipe
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
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Amy from She Wears Many Hats
Oh my word this looks good! Gotta make this soon.
Tracy
Ooh, yum! What a great fall polenta recipe!
Jenny
Gorgeous recipe 🙂
Maria
I love polenta. Great recipe here!
Gera @ Sweets Foods Blog
Mi doses of polenta and mushrooms for today, love the additions of bacon!
Cheers,
Gera
naomi
Polenta, mushrooms, bacon- OH MY! This sounds delish and looks fabulous. It's so warm and inviting, perfect for Fall
Priscilla - She's Cookin'
Gorgeous dish! Love mushrooms and adding bacon to the polenta elevates it to a whole nother level 🙂
Debi(Table Talk)
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.
marla {family fresh cooking}
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
Monet
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!
Michelle @ Brown Eyed Baker
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!
Elizabeth
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!
Keri
Gorgeous!
Keri
http://www.samwich365.com
foodies at home
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!
SLCFoodie
We must be on the same wavelength because I just posted two polenta recipes!! I bet the bacon adds great flavor.
Ari
Oh my gosh, this dish *screams* fall. Looks wonderful!
Eleanor Hoh
When I saw the picture, I went 'umm..' love shrooms, have to look through your blog.
penny aka jeroxie
I can almost smell the earthy flavours of the mushrooms. 🙂
Kalyn
Another winner! It sounds delicious.
A SPICY PERSPECTIVE
Ahhh, I hear the deep earthy flavors calling my name! This is a keeper!