Ingredients
- 2 1/2 cup water
- 2 cup low-sodium chicken broth
- 3 teaspoon kosher salt, plus extra for seasoning
- 1 1/4 cup polenta or yellow cornmeal
- 1 cup freshly grated parmesan cheese
- 3/4 cup whole milk, at room temperature
- 5 tablespoon unsalted butter, at room temperature, cut into 1/2-inch pieces
- 2 1/2 cup water
- 2 cup low-sodium chicken broth
- 3 teaspoon kosher salt, plus extra for seasoning
- 1 1/4 cup polenta or yellow cornmeal
- 1 cup freshly grated parmesan cheese
- 3/4 cup whole milk, at room temperature
- 5 tablespoon unsalted butter, at room temperature, cut into 1/2-inch pieces
- 10 to 12 strips (about 1 pound) thick-cut apple wood smoked bacon
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 3 tablespoon maple syrup or agave
- 1/2 cup dried cranberries
Preparation
Baking Directions:
For the polenta: In a heavy 5-quart saucepan, bring the water and salt to a boil over medium-high heat.
Gradually whisk in the polenta.
Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 to 20 minutes.
Remove the pan from the heat.
Add the cheese, milk and butter.
Stir until the butter and cheese have melted.
Season with salt and pepper, to taste.
For the bacon: Place an oven rack in the center of the oven.
Preheat the oven to 400 degrees F.
Arrange the bacon in a single layer on a rimmed baking sheet.
Bake for 15 to 17 minutes until brown and crispy.
Drain on paper towels.
When cool enough to handle, chop into 1/2-inch pieces.
Set aside.
In a small bowl, whisk together the mascarpone cheese, maple syrup and salt until smooth.
Transfer the polenta to 4 bowls or serving plates.
Divide the bacon pieces and spoon on top.
Dollop with the mascarpone mixture and sprinkle with dried cranberries.
