Reviews (2)        Add Rating & Review     7 Ratings   5 star values:        5    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        0                Martha Stewart Member     Rating: Unrated       09/20/2009   You need to use dry polenta, it looks like cornmeal.         Martha Stewart Member     Rating: Unrated       07/29/2008   I brought polenta in a sausage-like package. This recipe just did not thicken. I whisked the milk and polenta for over 20 minutes. Maybe the instructions are missing something?

Back to Creamy Polenta with Bacon and Sage All Reviews for Creamy Polenta with Bacon and Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Creamy Polenta with Bacon and Sage Credit: LISA HUBBARD Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 ounces thickly sliced bacon, cut into 1/2-inch pieces 1 teaspoon chopped fresh sage leaves, plus more whole leaves for garnish 4 cups milk 3/4 cup plus 2 tablespoons quick-cooking polenta 3 tablespoons unsalted butter 1/2 teaspoon coarse salt, or more to taste 1/4 teaspoon freshly ground pepper, or more to taste 2 tablespoons extra-virgin olive oil (optional)

Gallery Creamy Polenta with Bacon and Sage Credit: LISA HUBBARD

Recipe Summary Servings: 4

Creamy Polenta with Bacon and Sage      Credit: LISA HUBBARD

Creamy Polenta with Bacon and Sage

Credit: LISA HUBBARD

Creamy Polenta with Bacon and Sage

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 ounces thickly sliced bacon, cut into 1/2-inch pieces 1 teaspoon chopped fresh sage leaves, plus more whole leaves for garnish 4 cups milk 3/4 cup plus 2 tablespoons quick-cooking polenta 3 tablespoons unsalted butter 1/2 teaspoon coarse salt, or more to taste 1/4 teaspoon freshly ground pepper, or more to taste 2 tablespoons extra-virgin olive oil (optional)

Directions

Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove bacon from saucepan; transfer to a paper-towel-lined plate. Set aside.

Add chopped sage to saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add milk, and bring to a boil.

Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes. Whisk in the butter, and season with the salt and pepper. Transfer to a serving bowl, and crumble the reserved bacon on top. Heat the olive oil, in a small saute pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet, and scatter over the polenta.

Reviews (2)

 Add Rating & Review     7 Ratings   5 star values:        5    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       09/20/2009   You need to use dry polenta, it looks like cornmeal.         Martha Stewart Member     Rating: Unrated       07/29/2008   I brought polenta in a sausage-like package. This recipe just did not thicken. I whisked the milk and polenta for over 20 minutes. Maybe the instructions are missing something?

Reviews (2)

Add Rating & Review     7 Ratings   5 star values:        5    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

  • 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       09/20/2009   You need to use dry polenta, it looks like cornmeal.  

Martha Stewart Member     Rating: Unrated       07/29/2008   I brought polenta in a sausage-like package. This recipe just did not thicken. I whisked the milk and polenta for over 20 minutes. Maybe the instructions are missing something?

    Martha Stewart Member

    Rating: Unrated 09/20/2009

You need to use dry polenta, it looks like cornmeal.

Rating: Unrated

Rating: Unrated 07/29/2008

I brought polenta in a sausage-like package. This recipe just did not thicken. I whisked the milk and polenta for over 20 minutes. Maybe the instructions are missing something?

All Reviews for Creamy Polenta with Bacon and Sage

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Creamy Polenta with Bacon and Sage

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest