Mountains of sharp parmesan – that’s the secret to making this side so hard to resist.
Ingredients
- 50g rindless bacon rashers, coarsely chopped
- 750ml (3 cups) Massel chicken style liquid stock
- 500ml (2 cups) milk
- 290g (1 2/3 cups) polenta
- 420g can Corn Kernels, rinsed, drained
- 60g (3/4 cup) finely grated parmesan
- 25g butter
- 2 tablespoons fresh marjoram leaves
Method
- Step 1Spray a non-stick frying pan with oil. Heat over high heat. Stir bacon for 5 minutes or until crisp.
- Step 2Bring stock and milk to a simmer in a saucepan over medium-high heat. Gradually add polenta in a thin, steady stream, stirring constantly with a wooden spoon until combined. Reduce heat to low. Stir for 15 minutes or until mixture thickens.
- Step 3Stir in the bacon, corn, parmesan, butter and marjoram. Season. Transfer to a serving dish.
Nutrition
1530 kj
Energy
15g
Fat Total
8g
Saturated Fat
2.5g
Fibre
18g
Protein
41g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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