Best 8 Creamy Polenta With Bacon And Cranberries Recipes

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Creamy polenta with bacon and cranberries is a delectable dish that combines flavors to create a satisfying and comforting meal. The creamy texture of the polenta pairs perfectly with the smoky bacon and tart cranberries, making it a great choice for breakfast, lunch, or dinner. This recipe is easy to follow and can be customized to your liking, making it a versatile dish for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY POLENTA WITH CRISPY BACON AND CHARD



Creamy Polenta with Crispy Bacon and Chard image

Provided by Molly Yeh

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups whole milk
2 cups heavy cream
1 cup polenta
Kosher salt
4 strips bacon
1 shallot, thinly sliced into rings
1 bunch rainbow chard, stems and leaves cut into 1-inch pieces
Few shakes of hot sauce, such as Crystal, optional
Freshly ground black pepper
2 tablespoons unsalted butter

Steps:

  • Add the milk and heavy cream to a medium saucepan and bring to a low boil, stirring constantly so the milk doesn't scorch. Whisk in the polenta, whisking constantly until smooth. Stir in a big pinch of salt. Reduce the heat to medium low and cook, stirring frequently, until the polenta is tender, about 30 minutes.
  • Meanwhile, add the bacon to a medium pan. Turn the heat to medium high and cook, flipping once, until the bacon is crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate to drain. Add the shallot to the pan and cook until translucent, about 2 minutes. Add the chard and a big pinch of salt and cook until wilted but still crisp-tender, about 7 minutes. Stir in a shake of hot sauce if desired. Chop the bacon, add it to the greens and stir to combine. Remove from the heat.
  • Add a big pinch of black pepper to the polenta and stir. Taste and adjust for salt and pepper. Remove the polenta from the heat and stir in the butter. Transfer to a serving plate and top with the greens in the center.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

  • Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
  • Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g

POLENTA AND BACON WITH FONTINA



Polenta and Bacon with Fontina image

Categories     Cheese     Pork     Side     Sauté     Parmesan     Corn     Fall     Hominy/Cornmeal/Masa     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 side-dish servings

Number Of Ingredients 9

1/2 cup finely chopped bacon (about 4 ounces)
1/4 cup chopped onion
1 garlic clove, minced
5 cups low-salt chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (coarse cornmeal)*
1 cup (packed) grated Fontina cheese (about 3 ounces)
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
  • Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.

CREAMY POLENTA WITH BACON AND SAGE



Creamy Polenta with Bacon and Sage image

Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

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)

Steps:

  • 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.

EASY CREAMY POLENTA



Easy Creamy Polenta image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 cup coarse grain polenta
1/4 cup grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon butter
Coarse salt and freshly ground black pepper

Steps:

  • In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE



Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

  • Grill corn in the husks, or roast in the oven; cut kernels from cob.
  • In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
  • Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  • When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

7 MINUTE RICH AND CREAMY POLENTA



7 Minute Rich and Creamy Polenta image

Polenta is one of my favorite comfort foods. This version comes from one of my favorite newspapers, the New York Daily News.

Provided by Mirj2338

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups half-and-half
2 cups water
1 1/2 teaspoons salt
1 1/2 cups coarse cornmeal
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
fresh ground black pepper

Steps:

  • In a medium saucepan bring the half-and-half and the water to a boil.
  • Add the salt and then gradually add the polenta while stirring.
  • Reduce the heat to maintain a simmer, stirring constantly.
  • The polenta should be smooth and large bubbles will pop on the surface.
  • Cook until very thick but not stiff, about 5 to 7 minutes.
  • Remove from heat and add butter, cheese and pepper.
  • Serve immediately.

POLENTA WITH BACON AND SAGE



Polenta with Bacon and Sage image

Categories     Side     Thanksgiving     Parmesan     Bacon     Cornmeal     Corn     Fall     Sage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 cup coarsely chopped bacon (about 7 slices)
1 tablespoon chopped fresh sage
1 10-ounce package frozen corn kernels, thawed
5 1/2 cups water
1 cup polenta (coarse cornmeal)*
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 teaspoons fat from skillet. Add sage; sauté 1 minute. Add corn; sauté 1 minute. Add 5 1/2 cups water; increase heat to medium-high and bring to boil. Gradually whisk in polenta. Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes. Stir in cream, cheese, and bacon. Season with salt and pepper. Serve immediately.
  • Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your polenta.
  • Don't overcook the polenta. It should be cooked through but still have a slightly creamy texture.
  • Season the polenta to taste. Add salt, pepper, and other spices to your liking.
  • Be creative with your toppings. You can add anything from cheese and bacon to vegetables and fruit.
  • Serve the polenta immediately. It's best when it's hot and fresh.

Conclusion:

Creamy polenta with bacon and cranberries is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With its creamy texture, smoky bacon, and tart cranberries, this polenta is sure to be a hit with everyone at your table.

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