- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 6
Ingredients
- 4 slices
- Compliments Thick Sliced Bacon, cut into 1/4-in. (5 mm) pieces
- 3 cups
- Compliments Reduced Sodium Chicken Broth
- 50 mL
- 2 cups
- milk (skim, 1%, 2% or whole)
- 500 mL
- 2 tsp
- minced garlic
- 10 mL
- 1 tsp
- salt
- 5 mL
- ½ tsp
- ground black pepper
- 2 mL
- 1 cup
- finely ground cornmeal
- 250 mL
- 2 tbsp
- unsalted butter
- 30 mL
- ½ cup
- Compliments Goats Milk Cheese Crumbles, plus 2 tbsp (30 mL) for garnish
- 125 mL
- 2 tbsp
- fresh thyme leaves
- 30 mL
- ¼ cup
- finely chopped Compliments Fresh Chives
- 60 mL
Method
Step 1
In a large saucepan over medium-high heat, cook bacon until golden and crisp. Drain on a paper towel-lined plate. Set aside.
Step 2
Discard the bacon fat from the saucepan. Add the broth, milk, garlic, salt and pepper; bring to a low simmer. Slowly pour the cornmeal into the broth mixture, while stirring quickly to prevent lumps. Reduce the heat to a bare simmer. Cover and cook the polenta for 15 to 20 min., stirring occasionally.
Step 3
Remove heat. Mix in the butter, 1/2 cup (125 mL) goats cheese crumbles and thyme. Adjust seasonings to taste, if necessary.
Step 4
Garnish with chives, 2 tbsp (30 mL) goats cheese and reserved bacon to serve.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 1/6 of the recipe
- Calories:
- 240
- Fat:
- 13 g
- Saturated Fat:
- 6 g
- Carbs:
- 21 g
- Fibre:
- 2 g
- Sugar:
- 5 g
- Cholesterol:
- 35 mg
- Protein:
- 11 g
- Sodium:
- 930 mg
