Esta es una exhibición prevé de cómo se va ver la receta de 'Parmesan Polenta with Cranberries and Bacon' imprimido.

Receta Parmesan Polenta with Cranberries and Bacon
by Kyra Martin

Parmesan Polenta with Cranberries and Bacon

I got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat it anytime. Or all the time is good too!!!

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 2 c low-sodium chicken broth
  • 2 1/2 c water
  • 3 tsp salt
  • 1 1/4 c polenta or yellow cornmeal (I used cornmeal and it turned out great)
  • 1 c freshly grated Parmesan
  • 3/4 c whole milk, at room temperature
  • 5 T unsalted butter, at room temperature, cut into 1/2-inch pieces
  • pepper
  • about 1 pound bacon, cut into small chunks
  • 1 c mascarpone cheese, at room temperature (about 8 ounces)
  • 3 T agave (or you could also use maple syurp)
  • 1/2 cup dried cranberries

Direcciones

  1. Bring the broth, water and the salt to a boil in a large saucepan over medium-high heat.
  2. Gradually whisk in the polenta or cornmeal.
  3. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
  4. Remove the pan from the heat.
  5. Add the Parmesan, milk and butter.
  6. Stir until the butter and Parmesan have melted.
  7. Season with salt and pepper to taste.
  8. While the polenta is cooking, cook the bacon chunks in a large skillet.
  9. Drain and set the pieces aside.
  10. Whisk together the mascarpone and agave until smooth. Set aside.
  11. To serve: Spoon the polenta into a bowl. Top with a dollop of the mascarpone mixture, sprinkle with bacon and cranberries.